Description
This Black Bean Lentil Chili is a fast, hearty vegan chili made with black beans, split red lentils, tomatoes, and bold spices, ready in just 15 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon sugar
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons diced chipotles in adobo
- 3 (15-ounce) cans black beans, drained and rinsed
- 1 cup uncooked split red lentils
- 2 (15-ounce) cans tomato sauce
- 2–3 cups vegetable broth
- Juice of 1 lime
- Kosher salt
- Fresh cracked black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion with a pinch of salt and pepper and cook 4 to 5 minutes, stirring often.
- Add garlic, chili powder, cumin, and sugar and cook for 1 minute until fragrant.
- Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and another pinch of salt and pepper.
- Add tomato sauce and 2 cups vegetable broth and stir to combine.
- Cover, increase heat to medium-high, and bring to a simmer.
- Reduce heat and simmer 5 to 7 minutes, stirring frequently, until lentils are tender. Add more broth if needed.
- Stir in lime juice, adjust seasoning, and serve with desired garnishes.
Notes
- Do not simmer longer than 7 minutes or the lentils may become mushy.
- Stir frequently during simmering to prevent sticking and ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of chili
- Calories: 284
- Sugar: 4.2 g
- Sodium: 909.8 mg
- Fat: 3.2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 49.6 g
- Fiber: 15 g
- Protein: 16.5 g
- Cholesterol: 0 mg