Red Lentil Chili (WFPBNO)

I have seen several red lentil chili recipes and decided to toss the parts of each that I live and came up with this beauty. This is so flavorful, makes enough for 6, so we had leftovers, which reheated easily. I made this on the stove-top in my Dutch oven  but I'm sure you could saute your onion and pepper in the InstaPot and then use it as a slow cooker. 

1 medium sweet onion, diced
1 red bell pepper, diced
1 jalapeno, diced
6 cloves garlic, minced
3 tablespoons chili powder (divided)
2 tablespoons ground cumin (divided)
1 teaspoon smoked paprika
2 15-ounce cans fire-roasted (with garlic) diced tomatoes, undrained
2 tablespoons tomato paste
2 cups water
3/4 cup red lentils, rinsed and drained
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 1/2 cups frozen corn (let it sit out as you prepare the chili to thaw)
Garnish: avocado, diced sweet onion, fresh sliced jalapenos, cilantro, Frank's hot sauce

Add 1/4 cup water to Dutch oven and heat. Add onion and bell pepper. Saute 3-4 minutes until onion starts to become transparent.

Add jalapeno and garlic; stir well and cook 2-3 minutes.

Add 2 tablespoons of chili powder, 1 tablespoon cumin, smoked paprika. Cook 1 minute.

Now add diced tomatoes, tomato paste and water. Stir well and bring to a low boil.

Once boiling add lentils. reduce heat to a simmer. Cook for 15 minutes adding more water if you think it's necessary.

Add kidney beans, black beans, corn, the last tablespoon of chili powder and cumin. Bring to a simmer over medium heat. Simmer for 30 minutes until the flavors marry. Stir occasionally and add more water if you think it's getting too thick. Taste and adjust seasonings if necessary. 

I garnished my bowl with cubes of avocado, Frank's hot sauce and chopped sweet onion.

Enjoy!!!