Red Lentil And Kidney Bean Chili

• 1 Tablespoon Olive Oil
• 1 whole Red Onion, Diced
• 1 whole Red Bell Pepper, Diced
• 1 whole Jalapeno, Diced (seeds Removed For Less Heat)
• 1 can (15 Oz. Size) Kidney Beans
• 1/2 cups Red Lentils, Dry
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 Tablespoon Chili Powder
• 1 Tablespoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 teaspoons Garlic Powder
• 1 pinch Cinnamon
• 1 pinch Cocoa Powder
• 1 pinch Coconut Sugar
• 1/2 cups Cilantro, Roughly Chopped

1. Heat a pot or large skillet over medium heat. Add olive oil, onion, pepper, and jalapeno and cook until slightly browned, about 5 minutes. Add remaining ingredients except cilantro, and stir to combine. Bring to a simmer, cover, and let cook for 15 minutes. Stir occasionally. Taste and add more salt, if needed.
2. Turn off heat, stir in cilantro, and let rest for 5-10 minutes. Serve with cornbread and toppings such as avocado, raw onions and jalapeno, plantain chips, shredded cheese, etc. Leftovers keep well in the fridge for up to a week.

olive oil, red onion, red bell pepper, kidney beans, red lentils, tomatoes, chili powder, cumin, paprika, salt, garlic, cinnamon, cocoa, coconut sugar, cilantro

Taken from tastykitchen.com/recipes/soups/red-lentil-and-kidney-bean-chili/ (may not work)