40 minutes or less* | batch prep

*Using canned lentils will cut total cooking time down to 25 minutes

What You’ll Need:

2 Tbsp olive oil

2/3 large onion, minced

2 cloves garlic, minced

1 Tbsp apple cider vinegar, with “the mother”

1 15-oz can tomato sauce, no sugar added

1 15-oz can chopped tomatoes, no sugar added

1 1/2 c dry lentils OR 3 cans lentils

2 cans filtered water (just use an empty tomato can, obvi)

2 Tbsp chili powder

2 tsp cumin

2 tsp dried oregano

1 tsp sea salt

3 Tbsp local honey

1/2 pound baby spinach

OPTIONAL: 2 jalapeno peppers, minced

Saute onion and garlic in olive oil in a large soup pot until aromatic.

Add remaining ingredients, bring to a low simmer. Cover & cook on low for at least 35 minutes to allow the lentils to cook & the flavors to marry. *If using canned lentils, reduce simmer time to 20 minutes

Divide chili equally into (4) containers for easy grab and go lunches throughout the week, or pop a lid on the pot and store in the fridge for a quick mid week dinner.

Serves 4.