fitveggielife

Where my chili lovers at? This recipe is amazeballs, I think I say that about all my chili recipes… so here’s to my chili eating fools. It’s filling, it’s tasty and pair it alongside some cornbread, you can’t go wrong.

Ingredients:

• 2 tbsp water, more as needed
• 1/2 onion
• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 bell pepper, diced
• 3/4 c lentils
• 2 c water
• 1 15 oz can of diced tomatoes
• 1/4 tsp paprika
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp garlic powder
• pepper to taste
• 1 15 oz can of black beans with juices
• 1 15 oz can of kidney beans, rinsed
• 7-8 baby mushrooms

Instructions:

In a large sauce pan, heat 2 tbsp water, add in the onion and garlic, once translucent add in the jalapeno and bell pepper. After about 2-4 minutes, and everything is soft, add lentils and water. Give a nice stir, add diced tomatoes, all spices, and beans. Cook for about 20 minutes until almost all of the liquid has evaporated, add in the mushrooms, stir and cook for another 10 minutes. Add any spices you feel are missing, and enjoy!

**optional cook up some cornbread according to package or fritos!