ASMR Eating Sounds: Red Lentil & Three-Bean Chili (No Talking)

This delicious and hearty chili is based off of a High Carb Hannah recipe that I have made many, many times over the past 2-and-a-half years. I vary the recipe quite a bit, though, so I'll link the original recipe below and list the way I like to make it so that you can choose which you prefer. :) (Be warned: this chili recipe makes a HUGE batch. Which is great for large families or lots of leftovers.) I served my red lentil chili with brown rice and topped it with some home-made hummus and fresh spring onion. The hummus with this chili is divine - definitely a must-have! Funny story: it's actually due to hummus that there are even chickpeas in the chili itself. One day when I was making the two together I absent-mindedly poured chickpeas into the chili pot instead of into my blender for the hummus. The result was so tasty that I've kept adding them to my chili ever since! Hummus recipe: https://ohsheglows.com/2010/12/04/the... HCH's red lentil chili recipe:    • SPICY RED LENTIL CHILI RECIPE | HCLF VEGAN...   ~How I like to make the chili: 2 red peppers, diced 1 onion, diced 5 garlic cloves, minced 2 cups red lentils 1L vegetable stock 3 cups water (or veggie stock) 1 tbsp chili powder 1 tbsp paprika 1/4 tsp cayenne 1/4 cup brown sugar 2 tbsp apple cider vinegar 340g tomato paste 1 can (400g) diced tomatoes 1 can (400g) chickpeas, rinsed 1 can (400g) kidney beans, rinsed 1 can (400g) black beans, rinsed Heaped sprinkling of dried oregano Salt to taste Place all of your ingredients into a large stock pot. Bring to a boil on the stove, lower the heat to simmer, cover and cook for approximately 30 minutes or until thick. As always, thank you for watching! ❤️