Red Bean Chili

From Taste of the Caribbean. A flavorful meatless chili. I've added some more tomatoes to the original recipe - it was quite thick as written - but of course if that's the way you like it, just use 14 oz of chopped tomatoes.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  onion, chopped
• 28  ounces crushed tomatoes
• 14  ounces diced tomatoes (with jalapenos if you like it spicy)
• 2  garlic cloves, crushed
• 1 1⁄4 cups white wine
• 1 1⁄4 cups  vegetable stock
• 1  cup red lentil
• 1  teaspoon dried thyme
• 2  teaspoons cumin
• 1  tablespoon chili powder
• 3  tablespoons soy sauce
• 1⁄2 hot chili pepper, seeded and chopped
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon allspice
• 1⁄8 teaspoon ginger
• 1⁄8 teaspoon clove
• 1  tablespoon oyster sauce
• 1 (16 ounce) can kidney beans
• 1  cup corn
• 2  teaspoons sugar
•  salt

Directions

1. heat oil in pan and fry onion for 2-3 minutes, till softened.
2. add tomatoes and garlic, cook for about 10 minutes, then stir in white wine and vegetable stock.
3. stir in lentils, thyme, cumin, soy sauce, spices and oyster sauce.
4. cover and simmer 40 minutes or till lentils are cooked, stirring occasionally and adding more water if needed.
5. stir in kidney beans and sugar and cook 10 minutes more. season to taste.
6. Serve with cooked rice.