Ingredients

5 Large Tomatoes

1 Can Black Beans

7 Large Carrots

3 Large Bell Peppers

1 Red Onion

1 Spanish Onion

1 Cup Lentils + 1 Cup Warm Water

4 Cups Vegetable Stock

2 Cups Water

3 Tbsp. Olive Oil

Seasoning:

1 Tbsp. Chili Powder

3/4 Tsp. Ancho Chili Powder

1 Tsp. Fennel Seed

3/4 Tsp Cumin

3/4 Tsp Garlic Powder

3/4 Tsp. Smoked Paprika

3/4 Tsp Oregano

2 Tbsp. Kosher Salt + (more to taste if needed)

Cracked Black Pepper

Directions

1. In a large pot bring water to a boil. While the water is coming to a boil make an x in the bottom of each tomato. Once the water starts to boil add in the tomato’s 3 at a time and leave them in the boiling water until the skin start to come off (about 2-3 minuets). Bring the tomato’s out of the water let cool for a minuet and then finish peeling them until all the skin is removed.

2. Chop the carrots, both onions, bell peppers, into small bite size chunks and place them in a large pot with the olive oil to sauté. Sauté until fragrant.

3. In a small bowl add the lentils and soak them for 5 minuets with about 1 cup of warm water. Rinse the black beans and set aside.

4. Once the veggies are fragrant chop the peeled tomato’s and add them into the vegetables with the vegetable stock and 2 cups of water. Bring to a boil them reduce heat to low and cover.

5. Once the lentils are done soaking remove them from the water and add them to the chili along with the black beans. Stir and combine in all the seasonings.

6. Once everything is mixed in the chili remove the lid and let simmer for 25 minuets or until the chili has thickened up. Cover and let simmer on low for 30 more minuets.

7. If serving right away let cool for a bit and serve warm with your favorite chili topping (Cheder, Green Onion, Parsley, Sour Cream, Crème Fresh, Etc...). If not Let the chill cool completely in a room temperature space and then cover and place in the refrigerator. To heat place desired amount in a pot on the stove, or heat it all a once.

8. Enjoy! Keep to chili in the refrigerator and keep up to 4 days for freshest taste.

Recipe Recap