INGREDIENTS
1 cup
Brown lentils, dried green
1 tbsp
Chipotle puree
1
Cilantro
5 cloves
Garlic
1
Onion, large
1
Poblano pepper
1
Red bell pepper
1 cup
Red lentils, dried
1
Scallions or red onion
1 28 ounce can
Tomatoes, fire roasted
1 15 ounce can
Tomatoes
3 cups
Water or vegetable broth
1
Hot sauce
1
Olives
1
Savory cashew cream or vegan sour cream
2 tbsp
Chili powder
1
Jalapeno pepper (seeded and diced (omit for kids or non-spice lovers))
1 tsp
Salt
1 tbsp
Cumin, ground
1
Tortilla chips