INGREDIENTS
3 tbsp
olive oil
1
large sweet onion, diced
2
stalks celery, diced
4
large carrots, diced
4 cloves
garlic, minced
4 tbsp
chili powder
1 tbsp
paprika
1 tsp
chipotle chili powder
1 tsp
allspice
1/2 tsp
cumin
1
bay leaf
5
– 6 cups vegetable broth
2 cups
lentils, sorted and rinsed
29 oz
can tomato sauce
29 oz
can black beans, drained and rinsed
1 cup
frozen sweet corn kernels
12 oz
jar roasted red peppers, diced
1
– 2 teaspoons Tabasco sauce
1 tbsp
honey (use pure maple syrup to keep this vegan)
salt and pepper
Topping Suggestions:
Tabasco Sauce
sour cream
avocado cubes
shredded cheddar or jack cheese
1
squeeze of lime
cilantro leaves