Ingredients:

• Whole Green Lentils, uncooked: 1 cup

• Vegetable Broth: 32 oz

• Canned Diced Tomatoes: 14.5 oz

• Corn: 15 oz

• Black Beans, rinsed & drained: 15.5 oz

• Small White Beans, rinsed & drained: 15.5 oz

• Red Kidney Beans, rinsed & drained: 15.5 oz

• Canned Fired Roasted Diced Green Chiles: 4 oz

• Tomato Paste: 1 tsp

• Jalapeño, 1 fresh, diced fine (keep seeds for extra heat, optional)

• White Onion, 1 large, diced fine

• Orange Bell Pepper, 1 diced into small cubes

• Enchilada Sauce: 1/2 cup

• Garlic, 4 cloves, minced fine

• Chili Lime Seasoning: 1 tsp

• Paprika: 1/2 tsp

• Garlic Powder: 1 tsp

• Onion Salt: 1 tsp

• Dried Cilantro: 1 tsp

• Dried Oregano: 1 tsp

• Salt & Pepper: pinch of each, to taste

• Heavy Cream: 1/4 cup

  For topping:

• Pickled Red Onions

• Avocado Lime Crema

• Pickled Jalapenos

• Vegan Cheddar

• Tortilla Strips

• Fresh Cliantro

Stove-Top Instructions:

n a large pot, heat a bit of olive oil over medium heat. Add the diced onions and cook for about 3-5 minutes, or until they become translucent.

1. Add the minced garlic and diced orange bell pepper. Sauté for an additional 2 minutes until the garlic is fragrant.

2. Stir in the diced tomatoes, tomato paste, and canned roasted green chiles. Cook for 3-4 minutes, allowing the flavors to meld together.

3. Add the whole green lentils and vegetable broth to the pot. Stir in the chili lime seasoning, paprika, garlic powder, onion salt, dried cilantro, dried oregano, salt, and pepper. Mix well.

4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 20-30 minutes, or until the lentils are tender and the flavors meld together. Stir occasionally to prevent sticking.

5. In the last 20 minutes of cooking, stir in the heavy cream and adjust the seasoning to taste.

6. Serve hot, garnished with jalapeños, pickled red onion, fresh parsley, avocado lime crema, tortilla strips, and shredded cheddar as desired.

Slow Cooker Instructions:

1. In a slow cooker, combine all the ingredients except for the heavy cream.

2. Cook on high for 4 hours or low for 6 hours, or until the lentils are tender and the flavors meld together.

3. In the last 20 minutes of cooking, stir in the heavy cream.

4. Serve hot, garnished with jalapeños, pickled red onion, fresh cilantro, avocado lime crema, tortilla strips, and shredded cheddar as desired.