Lentil and Bean Chili

🌶️ Master the ultimate vegan chili with this protein-packed recipe featuring three types of beans and hearty lentils. Ready in under an hour and perfect for meal prep!

Course Main

Cuisine Vegan

Keyword plant-based, Beans, chilli, vegan

Prep Time 15

Cook Time 50

Total Time 1 5

Servings -8

Calories 166kcal

Author Maria Koutsogiannis

Ingredients

2 tbsp. extra virgin olive oil
1 cup sweet white onion finely chopped
1 cup red pepper finely chopped
1 medium jalapeno seeded, finely chopped
2 tbsp chili powder
1 tbsp. oregano dried
1 tbsp. cumin powder
1 tsp. smoked paprika
dash of cinnamon
1/8 tsp. cayenne pepper
2 cloves garlic pressed
3 cups canned roma tomatoes unsalted
2 cups vegetable stock - unsalted
1 tbsp. tomato paste
1 398 mL can red kidney beans, drained and rinsed
1 398 mL can of romano beans, drained and rinsed
1 398mL can black bean, drained and rinsed
1 cup cooked green lentils I used Bob's Red Mill
Garnish with: Cilantro chopped Green onion

Instructions

Into a large pot, sauté the onion on medium heat for around 5 minutes or until translucent.
Add in your finely chopped pepper and sauté for another 5 minutes or until soft.
Now add your seasoning, jalapeno pepper, spices and garlic. Cook for another minute and give it all a good stir.
Next add the canned tomatoes (with juice), vegetable stock and tomato paste. You want to stir this till well combined then increase your heat to high.
Lastly, add your beans and lentils and reduce heat to medium. Cook till thickened for another 30-40 minutes. Stir frequently to avoid burning.
Garnish with cilantro and green onion.
Enjoy hot! Tip: if you have some vegan meltable cheese on hand, then this is where you spice things up!

Notes

Freezer friendly. To freeze, let the chili completely cool before transferring into a tight sealed container and place into your freezer. To reheat simply thaw and transfer to a pot and cook till hot throughout.

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