Description
This Vegan Black Bean Chili is a hearty and flavorful dish that’s perfect for a cozy night in. Packed with protein and fiber, it’s a satisfying meal that’s easy to make.
Ingredients
Units
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 red onion, diced
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon sugar
- 1 (14.5-ounce) can diced tomatoes
- 2 teaspoons diced chipotles in adobo
- (3) 15–ounce can 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
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion with salt and pepper for 4-5 minutes.
- Add spices: Stir in garlic, chili powder, cumin, and sugar; cook for another minute.
- Combine ingredients: Add tomatoes, chipotles, black beans, lentils, salt, pepper, tomato sauce, and 2 cups broth.
- Simmer: Cover and simmer for 5-7 minutes until lentils are tender, adding more broth if needed.
- Finish and garnish: Stir in lime juice, season to taste, and serve with Fritos, vegan sour cream, and cilantro.
Notes
- Don’t overcook the chili to prevent mushy lentils.
- Stir frequently while simmering to prevent sticking and ensure even cooking.
Nutrition
- Serving Size: 1/8 of chili
- Calories: 284
- Sugar: 4.2 g
- Sodium: 909.8 mg
- Fat: 3.2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 49.6 g
- Fiber: 15 g
- Protein: 16.5 g
- Cholesterol: 0 mg
