Southwest Lentil and Bean Chili
Updated: Dec 9, 2020
It has started to get a little colder here in Portland. Normally when that happens, I start thinking of soup, stews and chili's. Something comforting but easy to make. This is one of my go to chili recipes that I go to, inspired by looking over my mother's shoulder in the kitchen.
2 tablespoons of EVOO
1 onion, small diced
1 red bell pepper, small diced
1 cup lentils, any color
2 cloves of garlic, minced
1 can (10 oz) Rotel (tomato and chili mixture)
1 can of diced tomatoes
2 cups vegetable broth
1 Tablespoon of Chili Powder
1 Tablespoon of Cumin
1 Teaspoon of Cayenne
1 Teaspoon of Dried Oregano
1 bay leaf
1 bottle of Corona
1 can (15.5 oz) Black Beans, drained
1 can (15.5 oz) Red Kidney Beans, drained
Pepper jack cheese
Start in a large pot.
Heat the oil over medium high heat. Add onions and bell pepper to the pot and sweat for 5 minutes. Add your tomatoes, Rotel, garlic, lentils, broth, beer and spices. Bring to a simmer then reduce heat to medium low and cook for about 20 minutes, stirring often to ensure that nothing is sticking to the bottom of the pot.
Add your beans at this point and simmer until lentils are done. If it needs to reduce a little longer that is fine. Season with salt and pepper at this time to ensure that we arent over salting the dish.
Serve with a spoon of sour cream, cheese and some cilantro for a warming dish. Cornbread too if you are so inclined.