Killer Chipotle Chilli

• 2 onions, diced
• 1 T oil
• 4 cloves garlic
• 1 T cumin seeds
• 1 T dried oregano
• 2 cans chopped tomatoes
• `1 can red kidney beans, rinsed
• 1 can butterbeans, white beans, or cannellini beans, rinsed
• 1 can blackbeans, rinsed
• 1/2 cup green puy lentils
• 1 L vegetable stock
• 4 chipotle peppers in adobo sauce
• 1 T apple cider vinegar
• salt and pepper to taste
• Trimmings to serve - spring onion/scallions, coriander/cilantro, sour cream, avocado, tortilla chips

1. Heat the oil on a medium-low heat in a large dutch oven or casserole dish. Add the onions and a good pinch of salt, and cook slowly for 15 minutes or until they start to caramelise around the edges.
2. Once caramelised, add the garlic, cumin seeds, and dried oregano and cook for a further minute or so, or until fragrant.
3. Add the tomatoes, beans, and lentils to the pan. Top with vegetable stock, stir to combine, and bring to a boil. Simmer with the lid off for 40 minutes or until the lentils are tender. If the chili starts to look a little dry, top up with a little more water.
4. Once the lentils are tender, serve into bowls and top with whatever trimmings you prefer.

onions, t oil, garlic, cumin seeds, t, tomatoes, red kidney beans, butterbeans, blackbeans, green puy lentils, vegetable stock, peppers, apple cider vinegar, salt, scallions

Taken from www.yummly.com/recipe/Killer-Chipotle-Chilli-1855315 (may not work)