1-Pot Red Lentil Chili

Heat a large pot over medium heat

Once hot, add oil, onion, and red pepper, season with a healthy pinch each salt and pepper, and stir

Sauté for 3-4 minutes, stirring frequently

Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince)

Add the jalapeño-garlic paste to the pot with onion and red pepper, and season with another pinch of salt and pepper

Add 2/3 of the chili powder (2 Tbsp), half of the cumin (1 Tbsp), paprika, diced tomatoes, tomato paste, and water, and stir to combine

Bring to a low boil over medium high heat

Once boiling, add lentils and reduce heat to medium-low or low for a gentle simmer

Cook for 15 minutes, or until lentils are mostly tender, adding more water if the mixture looks too dry and the lentils aren't submerged

Add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp) and chili powder (1 Tbsp), and stir to combine

Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), and cover

Gently simmer for 20 minutes to meld the flavors together, stirring occasionally

Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors

Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional)

Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month

Reheat on the stovetop, or in the microwave