This recipe was to make its debut at our church’s chili cook-off, which was postponed due to the COVID Omicron variant; so I tried it out on a chilly, not-quite-snowy evening at home.

– 1 tbsp olive oil
– 1 red onion, diced
– 1 tbsp minced garlic
– 2 cans black beans, drained and rinsed
– 1 cup red lentils
– 1 regular can tomato sauce
– 1 large can crushed tomatoes
– 32 oz vegetable broth
– 1 regular can fire roasted tomatoes
– 1 small can diced green chilies
– 1/4 cup maple syrup
– 2 tbsp Worcestershire sauce
– 1 tbsp cumin
– 1 tsp smoked paprika
– salt & pepper to taste

Saute onion in oil until translucent; add garlic, salt and pepper and stir until garlic is fragrant. Add cumin & paprika, then liquids, then all other ingredients and heat to bubbling. Reduce heat to medium-low and simmer until lentils are soft. Serve with desired toppings (crunchy tortilla strips are my favorite!)