This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle. The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.
Our friend Renee calls this “energy chili” because she feels sustained energy when she eats it. We really like it in the cooler months and because there are so many ways you can play with the recipe.
1 ½ cups dry lentils, rinsed and picked over for debris
1 Tbsp Coconut Oil
1 large Onion, diced
1 large sweet red bell pepper, diced
2 Tbsp minced garlic
1 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 tsp salt
2 14oz cans diced tomatoes undrained (ideally fire roasted with chilies, or add some additional chili pepper)
2 14oz cans black beans, rinsed and drained
½ cup fresh chopped cilantro
Place lentils in a large sauce pan and cover with water by several inches, bring to a boil. Reduce heat to low and simmer until lentils are tender but not mushy, about 15-20 minutes, drain well and set aside.
Meanwhile, heat coconut oil in a large soup pot over medium heat. Cook the onion, bell pepper and garlic, stirring often until the vegetables are softened, about 10 min. Add the spices and cook for an additional minute while stirring.
Add tomatoes and their juice and the drained beans. Stir well to combine. Cover and simmer so flavors can blend, about 5-10 minutes. Fold in the lentils and cilantro.
Some Recipe Variations:
- Add some chopped greens to the pot along with the tomatoes and black beans. We like chopped Kale or Swiss Chard.
- Add diced, cooked sweet potato or squash to the chili
- If you only have plain diced tomatoes, add about 2 tsp chili powder and 1 tsp chipotle powder to the spices.
- This chili is so thick, you can use it as an enchilada filling (see our Vegan Enchilada Recipe for instructions)
- Get more raw greens in your diet by using the chili as a filling for romaine lettuce leaf “tacos”