Red Lentil and Kidney Bean Chili

Heat a pot or large skillet over medium heat. Add olive oil, onion, pepper, and jalapeno and cook until slightly browned, about 5 minutes. Add remaining ingredients except cilantro, and stir to combine. Bring to a simmer, cover, and let cook for 15 minutes. Stir occasionally. Taste and add more salt, if needed.

Turn off heat, stir in cilantro, and let rest for 5–10 minutes. Serve with cornbread and toppings such as avocado, raw onions and jalapeno, plantain chips, shredded cheese, etc. Leftovers keep well in the fridge for up to a week.