Mexican style Lentil and Black Bean Chili
with cilantro, cheddar and sour cream
Ingredients
- Sour Cream
- Pepper(s)
- Red Lentils
- Black Beans
- Red Onion(s)
- Tomato(es)
- Lime
- Cilantro
- Mild Cheddar
- Vegetable Broth Cube(s)
- Spice Mix (smoked paprika,chili powder,cumin powder)
Necessary elements
Pot, strainer
1. Chop the onion and cilantro. Cut the pepper and tomatoes into small cubes. Cut the lime into quarters. Drain and rinse the black beans.
2. Heat a drizzle of oil in a big pot on medium high. Set aside 1-2 tsp. of onion as a topping for the last step if desired. Cook the onion, pepper and tomatoes 4-5 minutes. Season with a pinch of sugar, salt and pepper. Add the spices and cook 1 minute.
3. Add the lentils, broth cube and 2 2P | 3 3P cups of water. Bring to a boil then reduce heat to medium low. Let simmer 12-14 minutes until the lentils are tender.
4. Add the black beans and cook 2-3 minutes.
5. Serve and garnish the chili with the sour cream, cheddar, cilantro and onion. Add lime juice to taste. Bon appétit!