Description
A thick and savory vegan chili made with black beans, lentils, and a smoky tomato base, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup split red lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, sauté the onion, garlic, and bell pepper over medium heat until softened.
- Add the chili powder and cumin, stirring for about a minute until fragrant.
- Pour in the diced tomatoes, vegetable broth, black beans, and red lentils.
- Bring to a boil, then reduce to a simmer and cook for about 10-15 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
For a thicker chili, mash a quarter of the beans against the side of the pot. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 0mg