• 2 tablespoons extra-virgin olive oil (for Diabetes Undone use only one tablespoon)
• 2 cups onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tablespoons chili powder (reduce for a less spicy chili)
• 2 teaspoons dried oregano
• 1½ teaspoons ground cumin
• ½ teaspoon cayenne pepper
• 1 (15-ounce) can black beans, drained and ½ cup liquid reserved
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can fire-roasted tomato sauce
• salt, to taste
• 2 tablespoons cilantro, chopped (optional)
• Heat olive oil in a large pot over medium-high heat and add the onions, garlic, and bell peppers. Sauté until the onions are translucent and soft, about 10 minutes.
• Add the seasonings (chili powder, oregano, cumin, and cayenne) and stir for 2 minutes.
• Then, add the tomato sauce, beans, and ½ cup of reserved black bean liquid. Bring the chili to a boil, stirring occasionally.
• When the chili has reached a boil, reduce the heat to medium low and simmer until flavors blend and thicken to your liking, at least 15 minutes.
• Season to taste with salt to taste, then top with chopped cilantro, if desired.
Ready in about 45 minutes
Makes 6-8 servings
Credits: Adventist Review, 12 January 2018
• 5 cups water
• 1 cup red lentils, uncooked
• 1 clove garlic, crushed
• 1 tablespoon extra-virgin olive oil
• 1 cup onions, chopped
• ½ cup celery, thinly sliced
• 1 cup carrots, finely diced
• 1½ tablespoons tomato paste
• 1 bay leaf
• ⅛ teaspoon chili powder
• 1 teaspoon salt
• ¾ (15-ounce) can tomatoes, chunky, whole-crushed
• 1 tablespoon curry powder
• ½ cup parsley or cilantro (optional)
• In a large pot, combine the first 7 ingredients (water, red lentils, garlic, olive oil, onions, celery, and carrots) together, and bring to a boil.
• Reduce the heat to medium and simmer for about 2 hours, making sure to keep the pot covered so the liquid doesn’t evaporate.
• Except for the parsley, add the rest of the ingredients (tomato paste, bay leaf, chili powder, salt, tomatoes, curry powder) and let simmer for a few minutes longer.
• Just before serving, stir in the ½ cup of freshly chopped parsley.
• Ready in about 3 hours
Makes 4-6 servings