Vegan and gluten-free CHILI! Packed with nutrients, whole foods and protein, this is a family fave!

Ingredients:
1-2 tbsp olive oil
1 onion, diced
2 stalks celery, diced
1 bell pepper, diced
4-6 cloves garlic, minced
2 x 15oz cans diced tomatoes OR 30oz fresh tomatoes, diced
Salt + pepper to taste
2 tbsp ground cumin
2 tbsp oregano
1 x 113ml can green chilies
3/4 cup(dry) red lentils, rinsed
1-2 cans black beans, drained + rinsed
3-4 cups vegetable broth or water
1 x 156ml can tomato paste
1-2 spoonfuls brown sugar
1/4 - 1 tsp chili powder
1/4 - 1/2 tsp paprika
1/2 tsp cinnamon
1 cup frozen corn
1 cup spinach, chopped

1) Saute onions in oil until translucent
2) add celery and bell peppers to pan, saute 5- 10 mins, then add garlic and saute 1 minute
3) add green chilies, then add in tomatoes and seasonings, cook 5 mins
4) add in lentils, beans, vegetable broth, tomato paste, sugar and remaining seasonings, mix together and bring to a boil
5) once boiling, lower heat to a simmer and cover partially or all the way with a lid and cook 1 hour - 2 hours, checking and stirring every half an hour
6) once most of the water has been absorbed and the lentils are cooked, add in corn and spinach(for remaining 5-10 minutes) then serve!

Taste and adjust seasonings as you go, the longer your chili simmers - the better it will taste!