Description
A hearty and flavorful vegan chili made with black beans and lentils, perfect for a comforting meal.
Ingredients
Scale
- 1 cup black beans, cooked
- 1 cup lentils, cooked
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 can diced tomatoes (14 oz)
- 2 cups vegetable broth
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, garlic, bell pepper, and carrots. Sauté until softened.
- Stir in the cooked black beans and lentils.
- Add diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Adjust spices according to your taste.
- Can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg