Name: Vegan Black Bean & Lentil Chili
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced (about 2 cups); 1 large red bell pepper, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 cup dried green or brown lentils, rinsed; 2 cans (15 oz each) black beans, drained and rinsed; 1 can (28 oz) crushed tomatoes; 3 cups vegetable broth; 1 cup water; 2 tablespoons soy sauce or tamari; 1 tablespoon apple cider vinegar; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 bay leaves; 1 tablespoon dark chocolate chips (optional)

Description

A hearty, protein-packed vegan chili combining black beans and lentils with aromatic spices. This satisfying dish develops rich, complex flavors as it simmers and makes excellent leftovers.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced (about 2 cups)
1 large red bell pepper, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 cup dried green or brown lentils, rinsed
2 cans (15 oz each) black beans, drained and rinsed
1 can (28 oz) crushed tomatoes
3 cups vegetable broth
1 cup water
2 tablespoons soy sauce or tamari
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
1 tablespoon dark chocolate chips (optional)

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Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Add onion and cook 5-6 minutes until softened.
2. Add bell pepper and cook 4-5 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in tomato paste and all spices. Cook 2-3 minutes, stirring constantly to bloom spices.
4. Add lentils and stir to coat. Pour in crushed tomatoes, broth, and water.
5. Stir in soy sauce, vinegar, salt, pepper, and bay leaves. Bring to boil, then reduce heat and simmer partially covered 25-30 minutes.
6. Add black beans and simmer 15-20 minutes more until lentils are tender and chili has thickened.
7. Stir in chocolate if using during last 5 minutes. Remove bay leaves and adjust seasonings to taste.
8. Let rest 5-10 minutes before serving.

Notes

Store refrigerated up to 5 days or freeze up to 3 months. Chili tastes even better the next day. Add water or broth when reheating if needed.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 285
Sugar: 8g
Sodium: 580mg
Fat: 6g
Carbohydrates: 45g
Fiber: 18g
Protein: 16g