45-Minute Lentil Chili (Vegan; Gf Option)

½ cup raw walnut halves If allergic, omit and reduce water by about ¼ cup. TIP: another option for added thickening is to stir in half a can of refried beans at the end of cooking.

1 large red or yellow onion, cut into large chunks

2 large jalapeno peppers, stems removed For mild to moderately spicy chili remove the seeds from one or both of the peppers; for extra spicy chili include all of the seeds.

5 cloves garlic, smashed

2 Tablespoons olive oil Omit for oil-free.

3 Tablespoons chili powder (the blend, not a specific chili)

1 Tablespoon ground cumin

2 teaspoons dried oregano

2 teaspoons smoked paprika

2 teaspoons mushroom powder blend (such as Trader Joe's), optional

1 teaspoon smoked sea salt flakes (or sub ¾ tsp regular fine sea salt)

1 (28 oz) can crushed fire-roasted tomatoes

2 Tablespoons soy sauce Sub tamari for GF.

4 cups vegetable broth

1 ½ cups water

⅔ cup red lentils

⅔ cup bulgur For GF sub millet or quinoa; rinse and drain before adding to pot.

1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained, optional Include these if you like a lot of beans in your chili, otherwise, skip 'em.

Directions at myquietkitchen.com

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