Beluga Lentil Chili
Easy bean and lentil chili packed with tons of plant-based protein and fiber! A satisfying meatless meal that's vegan, gluten-free, and oil-free.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 6 medium bowls
- 1 onion
- 3-4 cloves garlic
- 15 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 2 1/2 cups vegetable broth
- 15 oz. can kidney beans
- 15 oz. can black beans
- 1 cup black beluga lentils (uncooked)
- 2 1/2 Tbsp. chili powder
- 1 tsp. cumin
- Salt to taste
- Avocado, green onion, cilantro, hot sauce, tortilla strips, dairy-free cheese or sour cream, etc.
In a stockpot over medium-high heat, saute onion (I use water/veggie broth to saute) for about 8-10 minutes or until soft and translucent.
Meanwhile, mince garlic.
When onion is soft, add chili powder, cumin, and garlic. Saute 1-2 minutes.
Add vegetable broth, diced tomatoes with juice, and tomato sauce.
Rinse and drain both beans and lentils. Add to pot.
Increase heat and bring to a light boil.
Reduce heat to med-low, cover, and simmer for about 25-30 minutes or until lentils are tender.
Salt to taste and serve with any desired toppings.
Chili powders can range in spiciness – the one we buy from Simply Organic is pretty mild. If you like your chili spicy, add some chipotle in adobo, chipotle powder, or cayenne pepper. (Or simply top with hot sauce before serving!)
Optional additions: 1 tsp. smoked paprika, zucchini, bell pepper, organic corn, sweet potato, jalapeno, etc.
Calories: 287kcal | Carbohydrates: 52g | Protein: 18g | Fat: 2g | Potassium: 937mg | Fiber: 19g | Sugar: 8g | Vitamin A: 2435IU | Vitamin C: 17.2mg | Calcium: 131mg | Iron: 7.8mg