Black Bean and Lentil Chili

3 tbsp Extra Virgin Olive Oil
1 large Sweet Onions, diced
2 stalks, large (11"-12" long) Celery,diced
4 large (7-1/4" to 8-1/2" long) Carrots, diced
4 clove Garlic, minced
6 cup Vegetable Broth
2 cup Lentils, picked over and rinsed
29 oz. can Tomato Sauce
29 oz. can black beans, rinsed
12 oz. jar of Roasted Red Peppers
1-2 tsp Tabasco Sauce
4 tbsp Chili powder
1 tbsp Paprika
1 tsp Chipotle Chili Powder
1 tsp Allspice
1 serving cumin ground .5 tsp
1 Bay Leaf
8 tbsp Cilantro, raw (for topping)

In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute. Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.

Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.

Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.

Serve in bowls and top with fresh cilantro.

Serves 8 to 12

Serving Size: makes 8 servings

Number of Servings: 1

Recipe submitted by SparkPeople user JOJOLUV.