Description
Sprouted lentil chipotle chili
Ingredients
Scale
- 1 tbsp avocado oil (or vegetable oil)
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup dried sprouted lentils
- 1 can black beans
- 1 large can crushed tomatoes (28oz )
- 3 tbsp chipotle in adobo
- 2 tspchilii powder
- 1 tsp cumin powder
- salt & pepper to taste
- 1 tbsp maple syrup
- Fresh cilantro & lime to top
Instructions
- Cook the sprouted lentils according to package directions.
- Heat avocado oil in a large pot on medium-high heat.
- Add the onion, cooking for about 3 minutes until translucent. Next add the red pepper and cook for another 3 minutes on medium heat. Next add the garlic, sprouted lentils, black beans, and cook on low for 2-3 minutes.
- Add the crushed tomatoes, chipotle, chili powder, cumin powder, salt, pepper, and maple syrup top the pot. Raise heat to medium-high, stirring everything together until it comes to a boil.
- Reduce heat to low and allow to simmer for 10 minutes.
- Serve with fresh cilantro and lime.
Nutrition
- Serving Size: 1 small bowl
- Calories: 155
- Sugar: 4g
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g