Author Notes
This Smoky Black Bean Lentil Chili is a hearty and healthy meal. Seasoned with jalapeño and smoky paprika, this makes the perfect comfort meal on a chilly winter day! —Megan Olson
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Ingredients
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1/2
medium white onion, chopped
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2
large carrots, diced
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1
medium jalapeño pepper, ribs & seed removed & diced
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2 tablespoons
minced garlic
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4 cups
vegetable broth
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1 cup
black or green lentils
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2
15 ounce cans black beans
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2
6 ounce cans tomato paste
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1
28 ounce can diced fire roasted tomatoes
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3 tablespoons
chili powder
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1 tablespoon
paprika
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2 teaspoons
cumin
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1 teaspoon
cayenne pepper
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dash of salt
Directions
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Heat a large pot over medium heat, add oil, carrots, onions & jalapeños
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Cook until onion are tender ~5 minutes then add garlic allow to cook 1-2 minutes
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Add cumin, paprika, chili powder, cayenne & salt
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When the spices become fragrant, add vegetable broth, diced tomatoes, tomato paste & lentils
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Stir to combine then bring to a boil
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Once boiling, reduce the heat to medium low, cover & simmer 20 minutes
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Remove cover, add black beans & cook another 10 minutes
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Serve immediately & add optional toppings as desired: plain nonfat, Greek yogurt, cilantro & more jalapeño
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Refrigerate up to a week or freeze up to 3 months
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