Black Bean & Lentil Chili
Super easy and very tasty – especially topped with sliced fresh jalapeno.
– Credit: Mid-West Foodie Blog
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 8 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 (14.5 oz) can diced tomatoes
2 teaspoons diced chipotles in adobo
(3) 15 oz. can black beans, drained and rinsed
1 cup uncooked split red lentils
(2) 15 oz. cans tomato sauce
2 cups vegetable broth
juice of 1 lime
Kosher salt
fresh cracked pepper
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
2. Add garlic, chili powder, cumin, and cook for another minute, stirring frequently.
3. Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
4. Then add tomato sauce and 2 cups vegetable broth.
5. Cover, turn heat to medium-high and bring to a simmer.
6. Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
7. Stir in the juice of 1 lime and season to taste with salt and pepper.
Notes
I removed the additional sugar from the original recipe – you won’t miss it. It still looked a bit soupy after the 5-7 minutes in step 6. so I let mine simmer longer, not adding additional broth.
Nutrition
- Calories: 253
- Sugar: 6g
- Sodium: 1338g
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 19g
- Protein: 16g
- Cholesterol: 0mg
Keywords: vegan, fiber, mexican, soup, dinner, stovetop