Lentil Chili

• 2 teaspoons Olive Oil
• 1/2 cups Red Onion, Chopped
• 1 teaspoon Garlic, Finely Minced
• 1 cup Carrot, Chopped
• 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
• 1 whole Green Bell Pepper, Stem And Seeds Removed, Then Chopped
• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 1 can 15-0z. Can Dark Kidney Beans, Drained And Rinsed
• 1 can 15-oz. Can Fire Roasted Diced Tomatoes
• 4-1/2 cups Unsalted Vegetable Stock
• 1 cup Brown Lentils, Picked Through, Rinsed And Drained
• 1 teaspoon Cumin Powder
• 1 teaspoon Chili Powder
• 1/2 teaspoons Cayenne Pepper
• 1/2 teaspoons Red Pepper Flakes
• 1/2 cups Frozen Corn Kernels
• 1 can 15-oz. Can Peeled, Crushed Tomato
• 1/2 cups Meatless Crumbles (Boca Brand Or Similar)
• 1/2 teaspoons Salt
• 1/2 teaspoons Freshly Ground Black Pepper

1. Start by heating oil in a large pot. When hot, add the onion and cook until soft, 3-4 minutes. Then add the garlic and cook for only 1 minute so it does not burn. Next add the carrot and bell peppers and cook until tender, about 5-7 minutes.
2. Add the drained beans, diced tomatoes and stock and cook another 10 minutes stirring occasionally. Then add in the lentils, cover and let the soup simmer another 8-10 minutes.
3. Add the spices: cumin, chili powder, cayenne pepper, red pepper flakes and also add in the frozen corn kernels (the heat will warm them through). Give the soup a stir.
4. Finally add the crushed tomatoes, meatless crumbles, salt and pepper and stir well. Keep partially covered and let simmer for another 30-35 minutes or until all flavors are combined. Give the soup a taste and adjust your spices as needed.

olive oil, red onion, garlic, carrot, red bell pepper, green bell pepper, black beans, kidney beans, tomatoes, brown lentils, cumin, chili powder, cayenne pepper, red pepper, frozen corn, tomato, crumbles, salt, freshly ground black pepper

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