MATERIALS
Makes ~5-6 servings
2 cans chili beans (pick your fave - mild/medium/hot, regular/black)
1/2 cup brown rice, uncooked
1/2 cup red lentils, uncooked
1 can corn
1 can tomato soup (10.75 oz)
~3 cups water
Spices
1.5 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
Toppings (Optional)
Avocado slices
Hot sauce
Crackers/chips
PROCEDURE
1. Add everything to large pot and heat over medium heat until boiling.
2. Reduce heat and simmer 40 minutes or until rice and lentils are done.
3. Taste and adjust seasonings.
Variation
Add an extra can of beans (ex. black, kidney, or pinto) for a thicker chili.
Sub 1/4 cup tomato paste if you don’t have tomato soup on hand.
THE RUNDOWN
Just like it sounds - a combo of tacos and chili in a warm, comforting bowl. Perfect for a weeknight. Throw it all in the pot and get a few chores done while you wait for the flavors to meld and the rice and lentils to cook. Pro tip - if you are in a hurry you can save some time by leaving out the rice and adding in more lentils or an extra can of beans.
A Plantsanity Original