Smoky Black Bean Lentil Chili

• 1/2 medium white onion, chopped
• 2 large carrots, diced
• 1 medium jalapeno pepper, ribs & seed removed & diced
• 2 tablespoons minced garlic
• 4 cups vegetable broth
• 1 cup black or green lentils
• 2 15 ounce cans black beans
• 2 6 ounce cans tomato paste
• 1 28 ounce can diced fire roasted tomatoes
• 3 tablespoons chili powder
• 1 tablespoon paprika
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• dash of salt

1. Heat a large pot over medium heat, add oil, carrots, onions & jalapenos
2. Cook until onion are tender ~5 minutes then add garlic allow to cook 1-2 minutes
3. Add cumin, paprika, chili powder, cayenne & salt
4. When the spices become fragrant, add vegetable broth, diced tomatoes, tomato paste & lentils
5. Stir to combine then bring to a boil
6. Once boiling, reduce the heat to medium low, cover & simmer 20 minutes
7. Remove cover, add black beans & cook another 10 minutes
8. Serve immediately & add optional toppings as desired: plain nonfat, Greek yogurt, cilantro & more jalapeno
9. Refrigerate up to a week or freeze up to 3 months

white onion, carrots, pepper, garlic, vegetable broth, black, black beans, tomato paste, fire roasted tomatoes, chili powder, paprika, cumin, cayenne pepper, salt

Taken from food52.com/recipes/39994-smoky-black-bean-lentil-chili (may not work)