1 16oz can black beans
1 16oz can red beans
1 cup dry lentils OR 1 16oz can lentils
4 bell peppers
1 large white onion
5-6 cloves garlic
1 24oz can crushed tomatoes
Fresh chopped cilantro
1/2 cup vegetable broth
2 tsp ground cumin
2 tsp smoked paprika
1 tbsp nutritional yeast (more to taste)
1-2 tsp salt (more to taste)
1/2-1 tsp black pepper
Dice the onion and mince the garlic. Add to large pot, either with olive oil or a little water and sauté on medium heat, until onions became translucent.
Chop up the bell pepper and add to pot. Once the peppers are softened, add vegetable broth, tomatoes, and the beans*
Mix together, add spices and let cook on medium heat for 10-15 minutes. If you like spicy chili, you can add hot sauce, hot peppers or some ground cayenne pepper.
Serve and garnish with fresh cilantro, vegan sour cream, vegan cheese, nutritional yeast, or whatever your heart desires!
*Note: If using dry lentils, you may need to add more vegetables broth because the beans will absorb liquid as they cook.