Description
A fast and easy Chipotle Lentil Chili with smoky flavor, two kinds of beans, and plant-based protein. Perfect for a comforting vegetarian dinner.
Ingredients
Scale
- 2 tablespoons cooking oil
- 1 cup diced yellow onion
- 1 cup diced red bell pepper
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 3 cloves garlic, minced
- 1 cup uncooked red lentils
- 1 15-ounce can tomato sauce
- 3 cups low-sodium vegetable stock
- 2 15-ounce cans black beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
Instructions
- Heat oil in a Dutch oven over medium heat.
- Add onion and bell pepper and cook until tender.
- Stir in chili powder, smoked paprika, cumin, salt, and garlic until fragrant.
- Add lentils, tomato sauce, and vegetable stock and bring to a simmer.
- Cover and simmer, stirring often, until lentils are tender.
- Stir in black beans and kidney beans and simmer until heated through.
- Serve hot with desired toppings.
Notes
- Use a neutral high-heat oil like avocado or vegetable oil.
- Stir frequently to prevent sticking.
- Adjust salt to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 205
- Sugar: 5g
- Sodium: 1087mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg