Directions Add all ingredients except corn to a slow cooker. Cook on Low 7–8 hours or High 4 hours, until lentils are tender. Stir in corn during the final 15 minutes. Adjust thickness with broth or water. Inspired by Shared Food Patterns
Blue Zone Connection The combination of lentils, kidney beans, tomatoes and peppers keeps this recipe centered on whole and minimally processed plant foods. That approach is consistent with the plant-forward eating pattern associated with Nicoya and Loma Linda. This is a modern Blue Zone–inspired recipe, not presented as a traditional dish from either community.
Helpful Notes Wait until the lentils are tender before adjusting acidity and salt. The chili thickens overnight and freezes well in individual portions. Estimated Nutrition Per serving
Calories 310
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 390 mg
Total Carbohydrate 56 g
Dietary Fiber 18 g
Total Sugars 9 g
Protein 19 g Notable vitamins & minerals: Iron · Potassium · Folate · Vitamin C
Estimated per serving from the printed ingredients and stated yield. Values vary with ingredient size and brand. Optional ingredients and accompaniments are excluded.
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