Description
A fast and simple vegetarian chili recipe using lentils.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup brown or green lentils, rinsed
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes, kidney beans, black beans, rinsed lentils, vegetable broth, chili powder, cumin, and oregano to the pot.
- Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Season with salt and pepper before serving.
Notes
- For a thicker chili, remove the lid for the last 10 minutes of cooking.
- Add a dash of hot sauce for extra heat.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 19
- Cholesterol: 0
Keywords: lentil chili, vegetarian chili, quick chili, easy lentil recipe, meatless chili