Taco Chili
This recipe is inspired by the delicious soup our friend Liz Warner made for our family last week. It is quick and easy to make and can stand alone as a flavorful and hearty vegetarian main dish. We've paired it with Ezekiel sprouted corn tortillas, toasted and cut into chips for dipping. Enjoy!
Ingredients
- 4 cups cooked lentils simmer in water on stove 40 minutes or until soft; precooked lentils also available at many stores including Trader Joes or Costco
- 2 cans pinto beans with liquid
- 2 cans black beans with liquid
- 2 cans diced tomatoes with juice, use fire roasted tomatoes for extra kick
- 1 10 oz pkg frozen corn or 4 ears cooked and cut
- 3 tbsp taco seasoning check package to make sure you approve of all ingredients or blend your own chili pepper, paprika, garlic powder, onion powder, coriander, cumin, cayenne
- 1 tbsp madras curry powder or regular curry powder
- 1/4 cup white balsamic vinegar
- salt to taste
- pepper to taste
- 1 lime, juiced
- green onions sliced
- fresh cilantro
- Avocado diced
Instructions
- Combine all ingredients except last four in large pot on stove and heat to boiling. Add water if needed. Stir in lime juice. Top with sliced green onion, cilantro and avocado. The key to making this a quick dish is to use pre-cooked lentils. Lentils are very easy to cook--just rinse and simmer in water (ratio 1 cup lentils to about 2 1/2 or more cups water) about 40 minutes or until soft. Lentils store in the fridge for several days and are great on salads, in soups, wraps, etc.