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Chili Con Legumbres

Packed with veggies, this mild & kid-friendly chili is the perfect comfort food

Ingredients

  • 2 +2 tbsp vegetable oil
  • ½ medium onion, diced
  • 1½ cups potato, diced
  • 1½ cups sweet potato, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • ½ tsp chili powder
  • 2 tbsp smoked paprika (yes, 2 tablespoons!)
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • ½ green pepper, diced
  • ½ cup corn
  • ½ cup cooked or canned black beans
  • 1 can stewed tomatoes + liquid
  • 2 beefless buillon cubes, dissolved in 2 cups boiling water (I like McCormicks)
  • ¼ cup red lentils
  • ½ cup red quinoa
  • salt & pepper to taste
  • fresh parsley for garnish

Instructions

  1. Warm a deep pot or dutch oven over medium heat; add 2 tbsp vegetable oil.

  2. Once oil is warm, add onion, and cook until onion is translucent and begins to brown, about 5 minutes.

  3. Once onions are cooked, add both kinds of potatoes and 2 more tbsp vegetable oil. Stir well to coat all ingredients with oil, and then cook, covered, until fork tender, stirring every so often to prevent browning and sticking.

  4. Add the spices (except salt & pepper), green pepper, corn, and black beans, lime juice, and apple cider vinegar, stirring well to incorporate all ingredients.

  5. Add stewed tomatoes, concentrated broth, lentils and quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes, stirring occasionally. Add salt & pepper to taste.

  6. Remove lid, and continue to cook for and additional 5-10 minutes to reduce any remaining excess liquid. Remove from heat.

  7. Serve in bowls topped with fresh parsley and a side of crusty bread or tortilla chips.

Recipe Notes

Optional: for spicier, 2.5 alarm chili, add 1 tsp cayenne pepper to the spices and 1 or 2 minced jalapenos (and seeds) before adding the green pepper.