Smoky Bean Chili

 

Fragrant and healing spices can help to diversify any dish because of the unique flavor that each individual spice imparts. Smoked paprika infuses a smoky (but not spicy) essence into 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. With that kind of variety, you might also call this the gut-loving chili!

Smoky Bean Chili

Ingredients

 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)

Directions

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.

Chef's Notes

Bell Peppers
Feel free to use a mix of red and green bell peppers for color and flavor. You can use all of one color, or also use red and orange peppers. If your family or friends aren’t fond of them, you can reduce the measure—and chop very, very fine!

Smoked Paprika
Smoked paprika adds a smoky spicy flavor rather than a hot spicy flavor to dishes, so many children enjoy the taste. It’s a great addition to a flavorful pantry!

Beans
Feel free to use black beans or pinto beans in place of the chickpeas. You can really use any variety of beans you like best here! If using chickpeas, you can mash or squish them partly to break them up and add more interesting texture to the chili.

Idea
If making this for a family, you can remove a portion for younger children, and then kick up the remainder with hot sauce.

Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.

https://foodrevolution.org/recipes/smoky-bean-chili/