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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion (medium, diced, about 2 cups/500 mL)
- 3 cloves garlic (about 1 tablespoon/15 mL)
- 3/4 tsp. fine sea salt (to taste, plus a pinch)
- 1 jalapeño (medium/large, seeded, if desired, and finely chopped)
- 1 red bell pepper (small, diced, about 1 1/3 cups/325 mL)
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 14 oz. diced tomatoes (with juices)
- 1 Tbsp. tomato paste
- 14 oz. lentils (drained and rinsed, or 1 1/2 cups, 375 mL cooked lentils)
- 14 oz. red kidney beans
- 1 1/2 tsp. apple cider vinegar
- freshly ground black pepper
- Sriracha sauce
- 2 batches cheese sauce (All-Purpose)
- jalapeños (Pickled sliced, drained, for garnish, optional)
- corn tortilla chips (for serving)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium600mg25% |
| Potassium1660mg47% |
| Protein34g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber35g140% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C180% |
| Calcium10% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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