2 cans dark red kidney beans (about 3 cups), rinsed
2 cans mixed beans* (about 3 cups), rinsed
2 c cooked lentils (any variety except red will do – I used French or green)
1 giant jar mild or medium picante sauce or salsa (or 2 smaller jars)
1 can fire roasted tomatoes (about 1 cup)
1 c veggie broth
1 c diced onion
1 c diced carrot
1 c diced celery
1 c diced green bell pepper
4-5 cloves garlic, minced (or about 2 TBSP)
Seasonings to taste: salt, pepper, chili powder, cumin, garlic powder/granulated garlic, Mrs. Dash chipotle lime (my new fav!), etc.
In a large soup pot, saute onion, garlic, bell pepper, carrot, celery in a little bit of veggie broth until tender. (I put the lid on the pot to help the softening.) You may want to add some seasonings here so the flavors have time to develop. Add beans, lentils, tomatoes, salsa and veggie broth. Bring soup to a boil then reduce heat to a simmer. Cover for thinner chili or leave uncovered for thicker chili. (You can also add broth to thin out your chili and make it more soup-like.) Season as you go until it’s just right. Serve once everything is heated through.
Makes 6 large servings (about two cups each)
* I used Kroger’s Private Select Organic Tri Bean mix, but you could use any bean or bean mix you like.