Meaty Beany Chili

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a 4 quart pot over medium-high heat and add the oil. Sauté the onion, green pepper, and jalapeños in the oil with a big pinch of salt for 5 to 7 minutes, until the onion is translucent.

Step 2

Add the garlic and sauté until fragrant, about 30 seconds. Add the chili powder (start with 3 tablespoons and go from there), oregano, cumin, remaining 1 1/2 teaspoons salt, black pepper, and cloves and toss to coat the onions, letting the spices toast for a minute or so.

Step 3

Add the 4 cups water and scrape the bottom of the pan to deglaze. Add the lentils, cover the pot, and turn the heat up to bring to a boil. Let boil for about 20 minutes, stirring every now and again. The lentils should still be firm but almost tender enougb to eat.

Step 4

Add the tomatoes, kidney beans, and black beans. Cover the pot and turn the heat down to a simmer. Let cook for about 30 more minutes, stirring occasionally. The lentils should be quite mushy, almost melting into the chili. You may also need to add more water, depending on how much the chili has cooked down.

Step 5

Add the lime juice and maple syrup, and then taste for seasoning. Let sit 10 minutes before serving.