Description
A hearty and flavorful Vegan Chili that’s perfect for comforting weeknight dinners, packed with protein and fiber.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup split red lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 3 cups vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Sauté diced onion and minced garlic for about 5 minutes until translucent.
- Add diced bell pepper and cook for another 2-3 minutes.
- Stir in black beans, split red lentils, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a vigorous boil over high heat, then reduce to low and let it simmer.
- Allow the chili to simmer uncovered for 10-15 minutes until lentils are tender and chili thickens to your liking.
- Ladle into bowls and garnish with fresh cilantro if desired. Enjoy hot!
Notes
Leftovers can be stored in an airtight container for up to 5 days or frozen for up to 3 months. Chili tastes better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg