Smoky Black Bean Lentil Chili
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!
Servings: 8 servings
Ingredients
- ½ white onion diced
- 2 carrots diced
- 1 jalapeño pepper ribs and seed removed, diced
- 2 tablespoons garlic minced
- 4 cups vegetable broth
- 1 cup lentils
- 30 oz black beans
- 12 oz tomato paste
- 56 oz diced fire roasted tomatoes
- 3 tablespoons chili powder
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- Salt to taste
- Optional toppings: plain nonfat Greek yogurt, cilantro, more jalapeño slices
Instructions
- Heat a large pot over medium heat, add oil, carrots, onions and jalapeños.
- Cook until onion are tender about 5 minutes then add garlic allow to cook 1-2 minutes. Add cumin, paprika, chili powder, cayenne and salt
- When the spices become fragrant, add vegetable broth, diced tomatoes, tomato paste and lentils. Stir to combine then bring to a boil
- Once boiling, reduce the heat to medium low, cover and simmer 20 minutes
- Remove cover, add black beans and cook another 10 minutes. Serve immediately and add optional toppings as desired.
- Refrigerate up to one week or freeze up to 3 months.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- Adjust the Flavors. You can adjust the spices and jalapeño to your own tastes. The jalapeño doesn't make it overly spicy but you can leave it out if you are super sensitive to spiciness or serving children.
- Perfect for Meal Prep. So feel free to make a large batch! It stores and reheats great.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 63g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Sodium: 1176mg | Potassium: 1196mg | Fiber: 22g | Sugar: 13g | Vitamin A: 5683IU | Vitamin C: 18mg | Calcium: 144mg | Iron: 7mg