Black bean lentil chili

In 2018, my family moved from Wisconsin to Colorado. It was the most challenging move I have ever made. I had a plan for when we got into town. Surrounded by boxes, I knew we needed a recipe that we could put together with very few things unpacked.

Chili, to the rescue! It's a Wisconsin tradition when it gets cold out to heat up the house with the sent of chili. 

1 lb. Ground chuck

1 lb. Ground sirloin

2 cans Black beans, drained

1 can Corn kernels

1 can Fire roasted corn

1 can Stewed tomatoes

Ground black pepper, to taste

1 Tbsp. Minced garlic

3 Tbsp. Chili pepper 

1 tsp Cumin seed

1 tsp Paprika 

1 tsp Chipotle

12 oz. Dried lentils, rinsed

6 cups Vegetable broth

Brown the ground meat with garlic in a saute pan. Transfer to a crock pot. Cook on high for 30 minutes. Add garlic, spices and the canned vegetables and 3 cups of vegetable broth. Turn to low. Let simmer for 8 hours. When there is 2 hours left of the cooking time, turn back to high. Add the lentils and remaining 3 cups of the vegetable broth. Cook until lentils are soft.