Spicy Black Bean Lentil Chili

This Spicy Black Bean Lentil Chili is a filling, economical, and tasty vegan meal. It makes a giant (like, really giant) pot of chili, but you can easily scale down the recipe if you don’t want chili lunches for days. But seriously, this is healthy comfort food at its finest, so I’d recommend making the full recipe. If you’re like me, you’ll try to pour the marinara sauce into the pot super gently, but will still manage to get a few splatters on your white shirt. And if you’re like me, you’ll quickly whip a Tide bleach pen out of the kitchen cart to remedy the situation. Because if you are accident-prone in the kitchen and life in general, having bleach pens close on hand is a must.

Spicy Black Bean Lentil Chili Spicy Black Bean Lentil Chili Spicy Black Bean Lentil Chili

Spicy Black Bean Lentil Chili
 
Prep time
Cook time
Total time
 
Spicy Black Bean Lentil Chili is a filling, economical, and tasty vegan meal. It's healthy comfort food at its finest!
Serves: Serves 6
Ingredients
  • • 3 tablespoons olive oil
  • • 1 onion, diced
  • • 2 carrots, peeled and sliced into rounds
  • • 4 cloves garlic, minced
  • • 3 tablespoons chili powder
  • • 2 teaspoons cumin
  • • 1 teaspoon cayenne
  • • 5 cups low-sodium vegetable broth
  • • 2 cups dried lentils
  • • 3 cups cooked black beans
  • • 1 24-oz jar spicy marinara sauce (I used Classico Spicy Red Pepper)
  • • 1 12-oz can tomato paste
  • • cheddar cheese or queso fresco for topping (omit to make it vegan)
Instructions
  1. In a large pot over medium heat, add the olive oil. When the olive oil is hot, add the onions and carrots. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add the garlic and continue for cook for another minute. Add the chili powder, cumin, and cayenne. Cook for about 2 more minutes.
  2. Add the vegetable broth, spicy marinara sauce, and tomato paste. Stir in the lentils and turn the heat up to high, bringing the broth to a boil. Then reduce the heat to medium low, cover and simmer for 20-30 minutes or until the lentils are done.
  3. Add the black beans and simmer for 20 more minutes. Add a little extra broth or water if you'd like the chili a little thinner.
  4. Divide into bowls and top with cheese.

Adapted from Half Baked Harvest

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