Red Lentil Two-Bean Chili
Red Lentil Two-Bean Chili is a hearty vegetarian or vegan chili made with:Red lentils, which cook quickly and thicken the chiliTwo types of beans, often black beans and kidney or pinto beansTomatoes, onions, garlic, and sometimes bell peppersChili-style spices such as cumin, chili powder, paprika, and oreganoIt’s typically a one-pot dish with a rich, thick texture. The lentils add protein and body, while the beans make it especially filling. It’s often served with rice, cornbread, avocado, cilantro, or vegan sour cream.A protein packed hearty and healthy vegetarian chili recipe. It is not only delicious, its nutritious too.
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Ingredients
- 2 tbsp olive oil
- 1 large onion finely diced
- 2 medium carrots finely diced
- 1 medium red bell pepper finely diced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 2 tbsp tomato paste
- 28 oz. crushed tomatoes 2 cans 14 oz
- 2 cups low sodium vegetable broth
- 3/4 cup red lentils rinsed and drained
- 14 oz kidney beans can, rinsed and drained
- 14 oz. pinto beans can, rinsed and drained
- 1 cup frozen corn
- 1/2 cup fresh cilantro roughly chopped
- 1 cup sour cream for serving
- Lime wedges for serving
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots and red pepper. Season to taste with salt and pepper.
- Cook, stirring occasionally, until the vegetables begin to soften, approximately 3-4 minutes.
- Add chili powder, cumin, paprika, and oregano. Continue cooking until the spices become fragrant, approximately 1-2 minutes.
- Add tomato paste, crushed tomatoes, vegetable broth, and red lentils.
- Increase the heat to high and bring the chili to a boil, then immediately reduce heat down to a simmer and cover with a lid.
- Cook until the red lentils are tender and cooked, approximately 15-18 minutes.
- Once lentils are cooked, uncover and stir in the kidney beans, pinto beans, and corn.
- Continue cooking over medium heat until the chili thickens, approximately an additional 10-15 minutes.
- Stir in the fresh cilantro and taste and adjust the seasoning if desired.
- Serve the chili with a dollop of sour cream and some lime wedges. Enjoy!
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 728kcal (36%)Carbohydrates: 109g (36%)Protein: 35g (70%)Fat: 21g (32%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 34mg (11%)Sodium: 409mg (18%)Potassium: 2308mg (66%)Fiber: 36g (150%)Sugar: 18g (20%)Vitamin A: 7947IU (159%)Vitamin C: 70mg (85%)Calcium: 273mg (27%)Iron: 12mg (67%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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