Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 sweet potato, peeled and diced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado, sliced (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, red bell pepper, and sweet potato. Cook for another 5-7 minutes, until the vegetables start to soften.
- Add diced tomatoes, black beans, kidney beans, rinsed lentils, vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender and sweet potatoes are soft. Stir occasionally to prevent sticking.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh cilantro and sliced avocado, if desired.
Notes
- For a thicker chili, simmer uncovered for the last 10-15 minutes.
- This chili freezes well for future meals.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 18g
- Protein: 19g
- Cholesterol: 0mg