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Vegan Lentil Chili

Prep Time15 minsCook Time45 minsTotal Time1 hr

Sometimes, no matter what the season, you just want a hearty bowl of chili. Topped with seasonal fresh avocado, cheese and spicy jalapeños, you’ve got yourself a flavor packed dinner. Even sans the meat!
Serve with fresh or crispy tortillas, sour cream and zesty lime. Enjoy!

 2 Black beans, canned
 1 Pinto beans, canned
 1 cup Split red lentils Green Lentils can be substituted
 1 28 oz Diced tomatoes, canned
 ¼ cup Tomato paste
 4 cups Vegetable brothWater can be substituted
 1 Onion, large, dicedRed or white or sweet can be used
 1 Garlic clove, minced
 1 Bell pepper, dicedRed, green or yellow
 1 tbsp Chile powder
 4 tbsp Chipotle peppers in adobo sauce, choppedLeave out, if you don’t want a spicy kick
 1 tbsp Garlic powder
 ½ Bag of frozen corn2 cans of corn can be substituted
 Toppings; avocado, sour cream, jalapeños, sliced green onion, shredded cheese, cilantro, tortillas or tortilla chips
1

Sauté onion and garlic briefly in a heavy duty pot with 2 tbsp of oil, either a Dutch oven, or a large walled soup pot.

2

Add all ingredients, minus toppings, and allow it to come to boil. Cover and simmer for 30 minutes, or until lentils are cooked. Season with salt and pepper.

3

Ladle into bowls, top with choice toppings and enjoy!

Nutrition Facts

1 servings

Serving size