Southwest Lentil Chili
Lentils are a powerhouse of nutrition and an excellent source of protein for those following a plant based lifestyle and even if you are not! In fact, lentils are often considered one of the best plant-based protein sources available. See all the reasons why after these easy & delicious lentil recipes!
Ingredients
- 2 cups cooked lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- ½ can corn
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) tomato sauce
- 1 can (14 oz) kidney beans, drained and rinsed
- 1 can (14 oz) black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- ½ tablespoon oregano
- Salt and pepper to taste
Optional toppings:
- chopped green onions
- diced avocado
- fresh cilantro
- sliced jalapenos
Instructions
- In a large pot, sauté the diced onion and minced garlic over medium heat until fragrant, using a little water or vegetable broth instead of oil.
- Add the diced bell pepper and carrot to the pot and sauté for a few more minutes until they start to soften.
- Stir in the cooked lentils, diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika, and oregano.
- Season with salt and pepper to taste.
- Bring the chili to a simmer, then reduce the heat to low and cover the pot.
- Let the chili cook for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and adjust the seasonings as needed.
- Serve the chili hot, garnished with chopped green onions, diced avocado, and fresh cilantro if desired.
Notes
This chili is hearty, flavorful, and packed with plant-based protein and fiber. It’s a satisfying and healthy option for a WFPB no oil diet. Enjoy!
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