Beluga Lentil Chili
An easy bean and black lentil chili filled with protein and fiber. So hearty, nourishing, and warmly spiced. Great served with avocado!
Servings6 large bowls
- 1 yellow onion
- 3-4 cloves garlic
- 15 oz. can diced tomatoes (or fire-roasted)
- 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. ground 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, sauté onion for about 8-10 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, mince garlic.
When onion is translucent, add chili powder, cumin, and garlic. Stir and sauté 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. Then reduce heat to medium-low, cover, and simmer for about 25-30 minutes or until lentils are tender.
Salt to taste and serve with any desired toppings.
Make it spicy: Chili powders can range in spiciness. The one I buy from Simply Organic is fairly mild. If you like your chili spicy, add chipotle in adobo sauce, chipotle powder, or cayenne pepper. (Or simply top with hot sauce before serving.)
Variations: Add 1 tsp. smoked paprika, zucchini, bell pepper, organic corn, sweet potato, jalapeno, etc.
Calories: 277 kcal | Carbohydrates: 51 g | Protein: 18 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 874 mg | Fiber: 19 g | Sugar: 8 g | Vitamin A: 1596 IU | Vitamin C: 17 mg | Calcium: 118 mg | Iron: 7 mg