Beluga Lentil Chili
Easy bean and black lentil chili packed with tons of plant-based protein and fiber!
Servings6 large bowls
- 1 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, saute onion for about 8-10 minutes. (I use 3 Tbsp. water/broth for no-oil saute method, adding more as needed.)
Meanwhile, mince garlic.
When onion is translucent, add chili powder, cumin, and garlic. Stir and 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. Then 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: 287 kcalCarbohydrates: 52 gProtein: 19 gFat: 2 gSaturated Fat: 1 gPotassium: 938 mgFiber: 20 gSugar: 8 gVitamin A: 2435 IUVitamin C: 17 mgCalcium: 131 mgIron: 8 mg