Name: 1-Pot Red Lentil Chili
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 Tbsp avocado or coconut oil; 1 medium white or yellow onion, diced; 1 medium red pepper, diced; 1/2 tsp each sea salt and black pepper ((divided // plus more to taste)); 1 small jalapeño, diced with seeds ((remove seeds or reduce or omit for less heat)); 4 cloves garlic ((4 cloves yield ~2 Tbsp)); 3 Tbsp chili powder ((divided // NOT chili flakes or cayenne pepper)); 2 Tbsp ground cumin ((divided)); 1 tsp smoked paprika; 2 15-ounce cans diced tomatoes ((if unsalted, add more sea salt)); 3 Tbsp tomato paste; 1 3/4 cup water ((plus more as needed)); 3/4 cup dry red lentils (thoroughly rinsed in cold water + drained); 1 15-ounce can kidney beans ((slightly drained)); 1 15-ounce can black beans ((slightly drained)); 1-2 Tbsp coconut sugar ((or maple syrup)); 1 15-ounce can corn, drained ((optional)); DIY Chili "Cheese” Fritos; Rice or Quinoa; Fresh chopped cilantro; Avocado