Lentil Chili
This lentil chili is made in one pot and is packed full of plant-based protein and fiber. Serve it with diced avocado, shredded cheese, and a sprinkle of chopped cilantro for a hearty vegetarian meal.
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Prep Time: 10 minutes -
Cook Time: 50 minutes
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Total Time: 1 hour
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Yield: 6 servings 1x -
Category: Chili -
Method: Stovetop
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Cuisine: Mexican
- Diet: Vegetarian
Category:
Method:
Cuisine:Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1 cup uncooked lentils, green or brown
- 3 cups vegetable broth, or water
- 1 (14 ounce) can crushed tomatoes
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 (14 ounce) can red kidney beans, strained and rinsed
- 1 (14 ounce) can black beans, strained and rinsed
Instructions
- In a large pot on medium-high heat, warm the olive oil, then add the onion and cook for 5 minutes until tender.
- Add the red bell pepper, stir to combine with the onion mixture, and cook for an additional 2-3 minutes. Then add the minced garlic, chili powder, paprika, cumin, oregano, cocoa powder, and salt, stir again to combine, and cook for an additional minute until fragrant.
- Add the dried lentils and stir to coat with the veggie and spice mixture. Then add the vegetable broth, crushed tomatoes, diced tomatoes, and tomato paste, and stir until well combined.
- Bring to a gentle boil, then turn the heat down to a simmer, cover the pot with a lid, and cook for 30 minutes, stirring occasionally.
- After 30 minutes, add the strained kidney beans and black beans and stir again until well incorporated, and cook for an additional 20 minutes, uncovered, stirring occasionally, until the lentils are completely tender. Once cooked, taste and adjust seasoning with additional salt and pepper as needed.
- The chili can be served immediately with toppings of your choice or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Red Lentils: Use 1 cup of uncooked red lentils in step #3.
To Use Cooked Lentils: Swap the raw lentils for 2.5 cups of cooked lentils and omit the vegetable broth. Skip step #4 and add them in step #5 instead.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #1 and add it in step #2.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder and add it in step #2.
To Use Raw Beans: Swap the canned beans for 1 cup of raw beans. Add an additional 2 cups of vegetable broth and add them in step #3, and increase the cooking time to 40-45 minutes in step #4.
Nutrition
- Serving Size: 1 serving
- Calories: 338 calories
- Sugar: 10 grams
- Fat: 6 grams
- Carbohydrates: 57 grams
- Fiber: 15 grams
- Protein: 18 grams
Find it online: https://kaynutrition.com/vegetarian-lentil-chili/
