Cozy on up with a bowl of this bold & flavorful lentil white bean chili! It's perfect for those cold winter nights!!
1red bell pepperdiced
1/2lbground Italian sausagesweet, mild, or hot
1/4tspground cayenne pepper
1tspkosher sea salt
1tspground black pepper
1(14.5 oz) candiced tomatoes
32ozlow-sodium chicken broth
1(15 oz) canwhite beans
1cupdried green lentils
In a large Dutch-oven or stock pot set over medium-high heat, add the olive oil. When the oil is hot, add the bell pepper and onion, cook until tender, about 5 minutes. Add the garlic and cook until fragrant.
Place the beef and sausage in the pot and cook until browned, about 5-7 minutes, breaking it up in the meantime. Add the garlic powder, onion powder, chili powder, ground paprika, ground cayenne pepper, ground cumin, ground coriander, sea salt and black pepper. Continue cooking until seasonings are fragrant.
Pour in the tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent sauce from burning. Stir in chicken stock and water, bring to a boil. Add the beans and lentils and simmer on medium until the lentils are tender, about 30-40 minutes. (Our family enjoys extra tender lentils, so we usually let the chili go for 5-10 minutes longer)
Stir in the parsley, remove from the heat and serve hot.
-You can easily swap the ground beef and pork for ground turkey for a leaner chili.