Three Bean Chili

This filling and delicious chili is perfect on a cool evening. It can be served solo, alongside rice, or with spaghetti for a Hawaiian-style meal.

Yield: 
6-8 Servings
Ingredients: 
  • ¼ cup olive oil
  • 1 cup roughly chopped onion
  • 1 cup chopped red or green pepper
  • 4 cloves garlic, smashed
  • ½-1 jalapeño pepper, sliced thinly (optional)
  • 1 (28-ounce) can diced or crushed tomatoes
  • 1 Tablespoon chili powder (more to taste)
  • 2 teaspoons chipotle chili powder (optional)
  • 2½ cups cooked brown lentils
  • 1½ cups red kidney beans, fresh or canned
  • 1½ cups white kidney beans (cannellini), fresh or canned
  • 1 teaspoon agave nectar
  • 1 teaspoon liquid smoke
  • Salt and pepper to taste
  • Water as needed
Instructions: 
  1. In a large stockpot, heat oil over medium heat until warm. Add onions, red peppers, garlic, and jalapeño. Sauté until onion is translucent, about eight to ten minutes.
  2. Lower heat and add tomatoes and chili powders. Stir to combine. Add lentils, beans, agave, smoke, salt and pepper, stirring to combine. Add water as needed for preferred texture. Simmer covered on low heat for half hour, stirring occasionally and adding more liquid if necessary. Serve warm and enjoy!