Smoky Bean Chili

Smoky Bean Chili

Fragrant and healing spices can help to diversify any dish because of the unique flavor that each individual spice offers. Smoked paprika infuses a smoky (but not spicy) essence to this version of bean chili. In just one hearty serving you’ll get a variety of vegetables — onions, green bell pepper, celery, and carrots — as well as a variety of legumes — kidney beans, chickpeas, and lentils. The colorful array of plants makes it not only delicious, but beautiful and nutritious, too!

1 tbsp water, + 1 Tbsp as needed
1 ½ cups onion (diced, +½ cup as needed)
1 ½ cups organic green bell pepper, finely chopped (or a mix of colors)
½ cup organic celery (finely chopped, +¼ cup as needed)
½ cup carrot (finely chopped)
1 ¼ tsp salt (optional)
4 garlic cloves (minced or grated, +1 clove as desired)
1 tbsp mild chili powder, +½ Tbsp as desired
1 ½ tsp dried oregano
1 tsp dry (ground) mustard
1 tsp smoked paprika
1 pinch ground cinnamon, +1 pinch as desired
3 pinches crushed red pepper flakes (optional) or a dash of hot sauce, to taste
28 oz organic crushed tomatoes (BPA-free canned, or 26-ounce boxed)
1 ½ cups chickpeas (homemade or BPA-free canned, drained)
1 ½ cups kidney beans (homemade or BPA-free canned, drained)
¾ cup dry red lentils (rinsed and drained)
2 bay leaves
2 tsp blackstrap molasses (optional)
1 tbsp lime juice (freshly squeezed, +1 Tbsp)
lime wedges (for serving)

1

Set a large pot over medium heat, and add 1–2 tablespoons of the water, onion, green and red bell pepper, celery, carrot, and salt if using.

2

Stir, cover, and let cook for a few minutes.

3

Then, add the garlic, chili powder, oregano, dry mustard, smoked paprika, cinnamon, red pepper flakes, and black pepper.

4

Stir through and cover again, cooking for another 4–5 minutes. Reduce heat if veggies are sticking to the bottom of the pot.

5

Add the crushed tomatoes, chickpeas, kidney beans, 1 cup water, lentils, bay leaves, and molasses if using, and stir to combine.

6

Increase heat to bring to a boil.

7

Reduce heat to low, cover, and simmer for 25–30 minutes, until lentils are softened.

8

Stir in lime juice and serve portions with lime wedges.