ingredients
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1 tablespoon olive oil
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1 red onion, diced
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5 cloves garlic, minced
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1 tablespoon chili powder
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1 tablespoon cumin
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½ teaspoon sugar
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14.5 oz diced tomatoes
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2 teaspoons chipotles in adobo, chopped
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45 oz black beans, drained and rinsed
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1 cup uncooked split red lentils, uncooked
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30 oz of tomato sauce
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3 cups vegetable broth
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juice of 1 lime
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salt
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ground black pepper
garnish
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botko's nacho cheeze
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tortilla chips
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chopped fresh cilantro
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sliced jalapeño
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chives
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red onion
process
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heat the olive oil in a large pot over medium heat. add the onion along with a large pinch of salt and pepper.
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cook 4-5 minutes, stirring frequently.
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add the garlic, chili powder, cumin and sugar and cook for another minute, stirring frequently.
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stir in the diced tomatoes, marinated chipotles, black beans, lentils and a large pinch of salt and pepper.
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next, add the tomato sauce and 2 cups of vegetable broth.
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cover, turn the heat to medium-high and bring to a simmer.
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reduce heat and cook over medium-low heat for 5-7 minutes or until lentils are tender, stirring frequently.
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add the remaining cup of broth if desired.
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stir in the juice of one lime and season to taste with salt and ground black pepper.
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garnish with botko's nacho cheeze, sliced jalapeño, tortilla chips, red onion, chives and chopped fresh cilantro.
