- 1 tablespoon olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon sugar
- 1 (14.5 oz) can diced tomatoes
- 2 teaspoons diced chipotles in adobo
- (3) 15 oz. can black beans, drained and rinsed
- 1 cup uncooked split red lentils
- (2) 15 oz. cans tomato sauce
- 2-3 cups vegetable broth
- juice of 1 lime
- Kosher salt
- fresh cracked pepper
- vegan sour cream
- fresh chopped cilantro
- sliced jalapeno
1Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
2Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
3Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
4Then add tomato sauce and 2 cups vegetable broth.
5Cover, turn heat to medium-high and bring to a simmer.
6Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
7Stir in the juice of 1 lime and season to taste with salt and pepper.
8Garnish with Fritos, sour cream, and fresh chopped cilantro.