Red Lentil Chili

Makes approximately 8 servings

Ingredients:
1 (14.5 ounce) can of fire roasted diced tomatoes
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1 large red bell pepper, cut into large pieces
3 pitted Medjool dates
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red chili pepper
1/4 teaspoon freshly ground black pepper
2 teaspoons fine grain sea salt
1 tablespoon olive oil
1 medium onion, chopped
1 large green bell pepper, diced
4 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
8 ounces red lentils
1 (15 ounce) can dark red kidney beans, drained
1 (15 ounce) can pinto beans, drained
3 cups vegetable broth

Directions:
1. Blend the tomatoes, tomato paste, vinegar, soy sauce, red bell pepper, dates, cumin, chili powder, dried basil, dried oregano, dried parsley, crushed red chili pepper, black pepper, and 1 teaspoon of the sea salt in a blender until smooth. Set aside.

2. Heat the olive oil in pot over medium heat. Add the onion, green bell pepper, garlic, and ginger and saute until the vegetables start to soften. Then add the remaining 1 teaspoon of sea salt, and stir to mix.

3. Stir in the tomato mixture, then add the lentils and drained beans and stir until evenly mixed. Stir in the vegetable broth until well incorporated.

4. Bring the chili to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes. Once the lentils are tender, remove the lid and continue simmering until the liquid reduces and the chili reaches your desired consistency.