Hearty Vegan Black Bean & Lentil Chili

🎉 Introduction

Are you ready to warm up your evenings with a delicious, hearty vegan black bean and lentil chili? This dish packs a punch with a combination of black beans and lentils, making it not only filling but also nutritious. Perfect for weeknight dinners or meal prep, this chili is loaded with spices and veggies, creating a comforting bowl that everyone will love. Let’s dive into this easy recipe that celebrates plant-based eating!

🧰 Equipment Needed

• large pot
• wooden spoon
• measuring cups
• measuring spoons
• knife
• cutting board

🛒 Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked lentils (green or brown)
• 1 can (14 oz) diced tomatoes, with juice
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

👩‍🍳 Directions

Step 1: Heat the olive oil in a large pot over medium heat.
Step 2: Add the diced onion and sauté for 3-4 minutes until translucent.
Step 3: Stir in the minced garlic, diced bell pepper, and carrot, cooking for another 5 minutes.
Step 4: Add the diced zucchini and continue cooking for an additional 3 minutes.
Step 5: Incorporate the black beans, cooked lentils, diced tomatoes, and vegetable broth into the pot.
Step 6: Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
Step 7: Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
Step 8: Taste and adjust seasonings as necessary before serving.
Step 9: Serve hot, garnished with fresh cilantro if desired.

🍽️ Servings & Timing

Serves 6 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

🧊 Storage & Reheating

Store any leftover chili in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it in a pot over medium heat until heated through, or microwave in a microwave-safe bowl until hot.

🥄 Variations

• Add corn for a sweet crunch.
• Include diced sweet potatoes for extra texture.
• Spice it up with jalapeños or cayenne pepper.
• Substitute lentils with quinoa for a different protein source.
• Toss in some spinach or kale towards the end for added greens.

❓ FAQs

Q: Can I make this chili in a slow cooker?
A: Yes! Simply sauté the vegetables on the stove first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Q: Is this chili gluten-free?
A: Yes, all the ingredients are naturally gluten-free, making it suitable for those with gluten sensitivities.

Q: Can I freeze this chili?
A: Absolutely! This chili freezes well. Just store it in freezer-safe containers and it will last up to 3 months.

Q: What can I serve with this chili?
A: It pairs beautifully with cornbread, rice, or tortilla chips for dipping.

Q: How spicy is this chili?
A: The spice level is mild; however, you can adjust the chili powder and add jalapeños for extra heat.

Q: Can I use canned lentils instead of cooked?
A: Yes, you can use canned lentils. Just rinse them before adding to the pot.

Q: What type of black beans should I use?
A: You can use canned black beans for convenience or cook dried black beans if you prefer.

Q: How can I make this chili richer in flavor?
A: Consider adding a tablespoon of soy sauce or a splash of lime juice before serving to enhance the flavor.

Q: Is this chili low-calorie?
A: Yes, this recipe is low in calories while still being nutrient-dense, perfect for a healthy diet.

Q: Can I add meat to this chili?
A: Yes, for an omnivorous version, you can add ground beef or turkey.

🏁 Conclusion

This hearty vegan black bean and lentil chili is not only a perfect choice for a cozy meal but also a nutritious and satisfying dish that everyone can enjoy. Packed with plant-based protein and a variety of vegetables, this chili is a wonderful addition to any dinner table. Don’t hesitate to customize it to your liking and share it with family and friends for a delicious experience!

Hearty Vegan Black Bean & Lentil Chili

Hearty Vegan Black Bean & Lentil Chili

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 bell pepper diced (any color)
• 1 carrot diced
• 1 zucchini diced
• 1 can 15 oz black beans, drained and rinsed
• 1 cup cooked lentils green or brown
• 1 can 14 oz diced tomatoes, with juice
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish optional

Equipment

• 1 large pot
• 1 wooden spoon
• 1 Measuring cups
• 1 Measuring spoons
• 1 Knife
• 1 Cutting board

Method

 

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic, diced bell pepper, and carrot, cooking for another 5 minutes.
4. Add the diced zucchini and continue cooking for an additional 3 minutes.
5. Incorporate the black beans, cooked lentils, diced tomatoes, and vegetable broth into the pot.
6. Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
7. Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
8. Taste and adjust seasonings as necessary before serving.
9. Serve hot, garnished with fresh cilantro if desired.

Notes

Storage & Reheating:
Store any leftover chili in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it in a pot over medium heat until heated through, or microwave in a microwave-safe bowl until hot.

Variations:
- Add corn for a sweet crunch.
- Include diced sweet potatoes for extra texture.
- Spice it up with jalapeños or cayenne pepper.
- Substitute lentils with quinoa for a different protein source.
- Toss in some spinach or kale towards the end for added greens.