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Smoky Bean Chili

Jill Conyers
  • minutes
  • Serves 5 to 6

INGREDIENTS

2

Bay leaves

1/2 cup

Carrot

1/2 cup

Celery

1 can

Chickpeas

4 cloves

Garlic

1 1/2 cups

Green and red bell pepper

1 can

Kidney beans

1

Lime

1 1/2 cups

Onion

1 1/2 tsp

Oregano, dried

3/4 cup

Red lentils

1 can

Tomatoes

2 tsp

Blackstrap molasses

1 tbsp

Lime juice

1 tsp

Mustard, dry

1 dash

Red pepper flakes or hot sauce

1

Black pepper, Freshly ground

1 tbsp

Chili powder, mild

1 pinch

Cinnamon

1 tsp

Paprika, smoked

1 1/4 tsp

Sea salt

13 tbsp

Water