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Ingredients2 h 40 m servings 279
Original recipe yields 8 servings
- Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
- Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
- Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.
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Per Serving: 279 calories; 7.1 45.9 10 0 953 Full nutrition
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