Ingredients

• 2 tablespoons grapeseed oil
• 2 carrots , chopped
• 1 zucchini , cut into bite-size pieces
• 1 medium onion , chopped
• 1 medium poblano pepper , chopped
• 3 tablespoons chili powder , divided
• 3 tablespoons cumin , divided
• 1 tablespoon smoked paprika
• 4 cloves garlic , minced
• 1 fresh jalapeno pepper , seeded and diced
• 2 tablespoons tomato paste
• 2 , 14.5 ounce
• 2 cups vegetable broth
• 1 , 15 ounce
• 1 , 15 ounce
• 1 cup red lentils , rinsed and drained

Instructions

1. 1 Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
2. 2 Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
3. 3 Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
4. 4 Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

Nutrition per serving