Dreena Burton· Published December 15, 2021
· 2min read
Summary
Fragrant and healing spices can help to diversify any dish because of the unique flavor that each individual spice offers. Smoked paprika infuses a smoky (but not spicy) essence to 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. The colorful array of plants makes it not only delicious, but beautiful and nutritious, too!
1 ½cupsorganic green bell pepper, finely chopped (or a mix of colors)
½cuporganic celery (finely chopped, +¼ cup as needed)
½cupcarrot (finely chopped)
1 ¼tspsalt (optional)
4garlic cloves (minced or grated, +1 clove as desired)
1tbspmild chili powder, +½ Tbsp as desired
1 ½tspdried oregano
1tspdry (ground) mustard
1tspsmoked paprika
1pinchground cinnamon, +1 pinch as desired
3pinchescrushed red pepper flakes (optional) or a dash of hot sauce, to taste
28ozorganic crushed tomatoes (BPA-free canned, or 26-ounce boxed)
1 ½cupschickpeas (homemade or BPA-free canned, drained)
1 ½cupskidney beans (homemade or BPA-free canned, drained)
¾cupdry red lentils (rinsed and drained)
2bay leaves
2tspblackstrap molasses (optional)
1tbsplime 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.
