Yields6 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
Ingredients
1 ½tbspbalsamic vinegar
1 ½cupsonion (diced)
1tspsalt (optional)
1tbspmild chili powder
2tspdried oregano
1tspsmoked paprika
¼tspcinnamon (or allspice)
½tspcrushed red pepper flakes (to taste)
1lbcremini mushrooms (+½ lb as desired, roughly chopped, about 7–8 cups)
4garlic cloves (+1 as desired, minced)
1cupgreen or red bell pepper (diced)
28ozorganic crushed tomatoes (BPA-free can)
1 ¾cupspinto beans or kidney beans (home cooked or BPA-free canned, drained)
½cupdry red lentils (rinsed very well and drained)
½cupwater
½tsppure maple syrup (optional, +½ tsp as desired)
1cuporganic corn kernels (or substitute more cooked beans)
lime wedges (for serving)
hot sauce (for serving, optional)
Directions
1
In a large pot over medium heat, add the vinegar, onion, salt (if using), and spices and cook for 4–5 minutes, stirring occasionally.
2
Add the mushrooms and let cook for about 5–7 minutes, until they release their juices and begin to reduce. Do not add water, let the juices release from the mushrooms.
3
After this time, add the garlic and peppers, reduce heat, and stir for a couple of minutes.
4
Add the crushed tomatoes, beans, lentils, and water, and stir to combine. Increase heat to bring to a boil.
5
Reduce heat to low, cover, and simmer for 30 minutes, until lentils are fully cooked through and almost dissolved.
6
Taste, and add maple syrup and/or extra salt/pepper to balance flavor as desired.
7
Add corn, and stir. Let sit for a few minutes until the corn has warmed through.
8
Serve with lime wedges and hot sauce, if desired.
Chef's Notes
Serving Suggestion Serve as a taco bowl, layering over cooked quinoa or grains, with fresh chopped vegetables and guacamole!
1lbcremini mushrooms (+½ lb as desired, roughly chopped, about 7–8 cups)
4garlic cloves (+1 as desired, minced)
1cupgreen or red bell pepper (diced)
28ozorganic crushed tomatoes (BPA-free can)
1 ¾cupspinto beans or kidney beans (home cooked or BPA-free canned, drained)
½cupdry red lentils (rinsed very well and drained)
½cupwater
½tsppure maple syrup (optional, +½ tsp as desired)
1cuporganic corn kernels (or substitute more cooked beans)
lime wedges (for serving)
hot sauce (for serving, optional)
Directions
1
In a large pot over medium heat, add the vinegar, onion, salt (if using), and spices and cook for 4–5 minutes, stirring occasionally.
2
Add the mushrooms and let cook for about 5–7 minutes, until they release their juices and begin to reduce. Do not add water, let the juices release from the mushrooms.
3
After this time, add the garlic and peppers, reduce heat, and stir for a couple of minutes.
4
Add the crushed tomatoes, beans, lentils, and water, and stir to combine. Increase heat to bring to a boil.
5
Reduce heat to low, cover, and simmer for 30 minutes, until lentils are fully cooked through and almost dissolved.
6
Taste, and add maple syrup and/or extra salt/pepper to balance flavor as desired.
7
Add corn, and stir. Let sit for a few minutes until the corn has warmed through.
