Ingredients:

  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1 cup dry red lentils, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed fire-roasted tomatoes
  • 3 cups low sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce or tamari
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1 tbsp maple syrup

Instructions:

  1. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until the onion is translucent and edges are lightly browned. Stir in the minced garlic and 2 tablespoons of tomato paste, cooking for 2 more minutes until the paste darkens.
  2. Lower the heat to medium. Add the chili powder, cumin, smoked paprika, and chipotle powder. Stir constantly for 60 seconds to bloom the spices, ensuring they do not burn.
  3. Pour in the rinsed red lentils, black beans, kidney beans, crushed fire-roasted tomatoes, vegetable broth, soy sauce, and maple syrup. Bring the mixture to a boil, then reduce heat to a simmer.
  4. Cover the pot and cook for 15–20 minutes until the lentils are tender and have thickened the base.
  5. Using a wooden spoon, mash a small portion of the beans against the side of the pot to release starches. Stir well to incorporate for a velvety, thick consistency before serving.