Lentil and Bean Chili
A hearty, protein-packed vegan Lentil and Bean Chili with rich, savory flavor that can be made in under an hour.
Servings: 6 people
Ingredients
- 2 tablespoons olive oil extra virgin
- ½ yellow onion diced
- 3 garlic cloves peeled and minced
- 2 carrots diced
- 1 red bell pepper diced
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- 3 tablespoons tomato paste
- 2 tablespoons maple syrup
- 1 tablespoon adobo sauce
- 15 ounces black beans canned
- 15 ounces pinto beans canned
- 15 ounces kidney beans canned
- 1 cup dried lentils brown or green
- 28 ounces diced fire roasted tomatoes canned
- 6 cups vegetable broth*
Toppings
- Vegan sour cream
- Vegan shredded cheese
- Avocado sliced or diced
- Tortilla chips crushed
- Lime freshly squeezed
- Hot sauce
Instructions
- Heat olive oil in a large soup pot over medium heat. Once warm, add the onion and cook for about 2 minutes, or until the onions turn translucent.
- Add the garlic and carrots, and continue to cook for another minute or two. Then add the red bell pepper, along with the spices. Stir to combine everything well. Cook for 5 minutes.
- Add the remaining ingredients, stir, and turn the heat to high. Bring to a boil. Once the chili starts bubbling, simmer partially covered for 30 minutes or until the lentils are tender.
- Serve hot with desired toppings!
Notes
- If you like your chili to be thicker in texture, start with just 4 cups. You can always add more broth later.
- If you'd like, you can use an immersion blender to puree part of the soup for a creamier texture. Just be careful not to blend too much!