THREE-BEAN CHILI

Three-Bean Chili image

Number Of Ingredients 17

2 cups Vegetable Broth
1 piece Red Onion, chopped
1 piece Bell Pepper (any color), seeded and chopped
2 cloves Garlic, minced
1 piece Small Hot Chili Pepper, seeded and minced
2 cups Mushrooms, chopped
2 tablespoons Chili Powder, or to taste
1/4 cup Tomato Paste
14.5 ounces Canned Diced Tomatoes, BPA-free, salt-free, undrained
1/2 cup Red Lentils, dried
15.5 ounces Canned Kidney Beans, BPA-free, salt-free, drained and rinsed
15.5 ounces Canned Black Beans, BPA-free, salt-free, drained and rinsed
2 tablespoons Umami Sauce
1/4 teaspoon Ground Turmeric
1 tablespoon Savory Spice Blend, or to taste
1/2 teaspoon Smoked Paprika
1/4 teaspoon Black Pepper

Steps:

In a large pot, heat 1 cup of the broth over medium heat. Add the onion and bell pepper and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, minced chili, and mushrooms; then stir in the chili powder and tomato paste.
Add the remaining ingredients, including the second cup of broth, and simmer, stirring occasionally, until the lentils are tender and the flavors are blended, about 50 minutes. Taste to adjust the seasoning, if needed, and serve hot.