Recipe
1. In a large pot over medium-high heat, drizzle 2 tbsp of extra virgin olive oil.
2. Once the oil is hot, add the carrots, onion, and celery. Sauté for 2-3 minutes until the onions are translucent.
3. Add the cremini mushrooms, red pepper, and jalapenos. Stir.
4. Add the salt, black pepper, garlic powder, chili powder, cayenne pepper, dried cumin, chipotle chili powder, smoked paprika. Sauté for about 5 minutes. Then add the dried lentils.
5. Pour in the white wine and allow it to come to a light boil. Lower the heat to medium, partially cover the pot, and cook for about 10 minutes until the alcohol has evaporated (you will no longer smell alcohol).
6. Add the whole peeled tomatoes, tomato paste, brown sugar, and about half of the vegetable broth. Stir.
7. Partially cover the pot and cook for about 20-25 minutes, stirring occasionally. If it thickens too much during this time, add more vegetable broth.
8. Add the kidney beans, corn, and lime juice. Stir. Partially cover the pot and let it cook for another 10-15 minutes, allowing it to thicken to the desired consistency.
Enjoy your delicious chili!
Notes
You can modify most of the ingredients in this recipe to your liking. Make a chili that's uniquely your own and with whatever you have in your fridge and pantry!
