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Spicy lentil chili with beans

Cadry Nelson
  • 27 minutes
  • Serves 5

INGREDIENTS

1 1/2 cups

Black beans

2 1/2 cups

Brown or green lentils, cooked

2 tsp

Coriander

2 cloves

Garlic

1 1/2 cups

Pinto beans

1 14.5 ounce can

Tomatoes, fire roasted

1/2

Yellow onion, medium

1 tsp

Hot sauce

1/2 tsp

Stoneground mustard

2 tsp

Ancho chili powder

1/2 tsp

Salt

1/2 tsp

Canola oil, organic

2 tsp

Cumin

1 1/2 cups

Water