• 1 tablespoon olive oil

  • 1 red onion, diced

  • 5 cloves garlic, minced

  • 1 tablespoon chili powder

  • 1 tablespoon cumin

  • ½ teaspoon sugar

  • 14.5 oz diced tomatoes

  • 2 teaspoons chipotles in adobo, chopped

  • 45 oz black beans, drained and rinsed

  • 1 cup uncooked split red lentils, uncooked

  • 30 oz of tomato sauce

  • 3 cups vegetable broth

  • juice of 1 lime

  • salt

  • ground black pepper


  • botko's nacho cheeze

  • tortilla chips

  • chopped fresh cilantro

  • sliced jalapeño

  • chives

  • red onion



  • heat the olive oil in a large pot over medium heat. add the onion along with a large pinch of salt and pepper.

  • cook 4-5 minutes, stirring frequently.

  • add the garlic, chili powder, cumin and sugar and cook for another minute, stirring frequently.

  • stir in the diced tomatoes, marinated chipotles, black beans, lentils and a large pinch of salt and pepper.

  • next, add the tomato sauce and 2 cups of vegetable broth.

  • cover, turn the heat to medium-high and bring to a simmer.

  • reduce heat and cook over medium-low heat for 5-7 minutes or until lentils are tender, stirring frequently.

  • add the remaining cup of broth if desired.

  • stir in the juice of one lime and season to taste with salt and ground black pepper.

  • garnish with botko's nacho cheeze, sliced jalapeño, tortilla chips, red onion, chives and chopped fresh cilantro.

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