Red Lentil Chili with Two Beans: A Simple, Healthy One-Pot Dinner

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Heat the Oil and Sauté the Vegetables:
- Place a large soup pot or Dutch oven on the stove over medium heat. Add 2 tablespoons of olive oil and let it warm up for about 30 seconds.
- Add the finely diced onion, diced carrots, and diced red bell pepper to the pot. Season lightly with salt and pepper to taste.
- Cook the vegetables, stirring occasionally, for about 3-4 minutes, or until they begin to soften and the onion turns translucent.

Toast the Spices:
- Add 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 2 teaspoons of dried oregano to the pot. Stir well to coat the vegetables in the spices.
- Continue cooking for 1-2 minutes, stirring frequently, until the spices become fragrant. This step helps to unlock their full flavor.

Build the Base:
- Add 2 tablespoons of tomato paste to the pot and stir it into the vegetable and spice mixture. Cook for about 1 minute to caramelize the tomato paste slightly, which adds depth to the chili.
- Pour in 2 cans (14 oz. each) of crushed tomatoes and 2 cups of low-sodium vegetable broth. Stir to combine all the ingredients.

Add the Red Lentils:
- Rinse 3/4 cup of red lentils under cold water and drain them thoroughly. Add the lentils to the pot and stir to incorporate.
- Increase the heat to high and bring the chili to a boil. Once it starts boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid.

Cook the Lentils:
- Let the chili simmer, covered, for about 15-18 minutes, or until the red lentils are tender and fully cooked. Stir occasionally to prevent sticking.

Add the Beans and Corn:
- Once the lentils are cooked, uncover the pot and stir in 1 can (14 oz.) of kidney beans and 1 can (14 oz.) of pinto beans, both rinsed and drained. Add 1 cup of frozen corn as well.
- Increase the heat to medium and let the chili cook uncovered for an additional 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.

Finish with Fresh Herbs and Seasoning:
- Stir in 1/2 cup of roughly chopped fresh cilantro. Taste the chili and adjust the seasoning with additional salt and pepper if needed.

Serve and Enjoy:
- Ladle the chili into bowls and top each serving with a dollop of sour cream and a lime wedge on the side for squeezing over the top. For extra flair, garnish with additional cilantro or your favorite toppings like avocado, shredded cheese, or tortilla chips.