Description
A hearty, protein-packed Black Bean Lentil Chili loaded with smoky chipotles, tomatoes, and wholesome plant-based flavor.
Ingredients
1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon sugar
1 (14.5-ounce) can diced tomatoes
2 teaspoons diced chipotles in adobo
(3) 15–ounce cans black beans, drained and rinsed
1 cup uncooked split red lentils
(2) 15–ounce cans tomato sauce
2–3 cups vegetable broth
juice of 1 lime
Kosher salt
Fresh cracked pepper
Fritos, vegan sour cream, cilantro, jalapeño for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper; cook 4–5 minutes.
2. Add garlic, chili powder, cumin, and sugar; cook 1 minute.
3. Stir in diced tomatoes, chipotles, beans, lentils, salt, and pepper.
4. Add tomato sauce and 2 cups broth. Bring to a simmer.
5. Reduce heat and cook 5–7 minutes until lentils are tender. Add more broth if needed.
6. Stir in lime juice; adjust seasoning. Garnish with Fritos, sour cream, cilantro, and jalapeño.
Notes
Serve with crusty bread or over rice. Freezes well for up to 3 months.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Black Bean Lentil Chili, vegan chili, plant based stew