Ingredients
Chili:
3 tablespoons olive oil
1 sweet onion, diced
2 carrots, chopped
4 cloves garlic, minced or grated
3 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons cumin
1 teaspoon cayenne (or more or less to your taste)
1 1/2 teaspoons salt
4-5 cups veggie broth
2 cups green lentils
3 cups cooked black beans, drained and rinsed if using canned
1 (28 ounce) jar spicy marinara sauce (I use DeLallo)
2 (6 ounce) cans tomato paste
1 1/2 teaspoons worcestershire sauce (optional, not vegan friendly)
sharp cheddar cheese for topping
Chipotle Sweet Potato Fries:
2 large sweet potatoes, cut into 1/4 inch wide strips
2 tablespoons olive oil
1 clove garlic, grated
2 teaspoons chipotle chili powder
salt and pepper, to taste
Cotija Guacamole (optional)
2 ripe avocados, peeled + pitted
1 jalapeno, seeded + chopped
the juice of 1 lime
pinch of cumin
1/4 cup fresh cilantro, chopped
1/3 cup crumbled Cotija cheese (may sub feta cheese) (optional, not vegan)
salt, to taste
Preparation
