Description
Experience a bold and warming plant-based dinner with this Spicy Vegan Chili, featuring smoky flavors and a hearty mix of lentils and kidney beans.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup lentils, rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the chopped bell pepper and continue to cook for another 3-4 minutes.
- Stir in the lentils, kidney beans, and diced tomatoes.
- Season with chili powder, smoked paprika, cumin, salt, and pepper.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and let simmer for 30-40 minutes, or until the lentils are tender.
- Adjust seasoning as needed and serve hot.
Notes
- For extra heat, add a pinch of cayenne pepper.
- Garnish with fresh cilantro or avocado slices for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg