Vegetarian Lentil Chili
This vegetarian lentil chili features French lentils, although brown lentils can also be used with excellent results.
Ingredients
- 2 tablespoons olive oil
- 1 diced onion
- 1 diced red bell pepper
- 2 peeled and diced carrots
- 4 minced cloves of garlic
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 28oz can of diced tomatoes
- 2 tablespoons tomato paste
- 1 cup puy lentils, soaked overnight or for at least 1 hour, strained and rinsed
- 3 cups vegetable broth
- 14oz can of kidney beans, strained and rinsed
- 14oz can of black beans, strained and rinsed
- Sea salt
- Black pepper
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and carrot, and cook for 3-4 minutes until the vegetables become tender.
- Add garlic, chili powder, cumin, paprika, and a pinch of sea salt. Cook for another minute until fragrant.
- Add the rinsed and strained lentils, stirring to coat them with the vegetable and spice mixture.
- Pour in the can of diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
- Reduce the heat, cover with a lid, and allow the mixture to simmer for 20 minutes until the lentils are tender.
- Add the strained and rinsed kidney and black beans. Cook for an additional 20 minutes on low heat, covered with a lid.
- Remove the lid and stir to combine. If you find the chili too liquidy, simmer uncovered on medium-high heat for an additional 5-10 minutes to reduce it slightly.
- Season with salt and pepper to taste.
- Serve immediately with fresh coriander, or store in the fridge for up to 5 days or freeze for several months.
Nutrition
- Serving Size: 1 serving
- Calories: 360 calories
- Sugar: 12 grams
- Fat: 7 grams
- Carbohydrates: 62 grams
- Fiber: 15 grams
- Protein: 18 grams
