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- 1 cup dried green or brown lentils, rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 1 bell pepper (red or green), diced - 2 carrots, diced - 1 can (28 oz) crushed tomatoes - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/2 teaspoon cayenne pepper (optional, for heat) - Salt and pepper to taste - 4 cups vegetable broth - Fresh cilantro for garnish - Lime wedges for serving This chili is rich in flavors and nutrients. The dried lentils provide protein and fiber. You can use green or brown lentils; both work well. Canned black beans add a creamy texture and even more protein. Rinsing them helps remove extra sodium. I use olive oil for sautéing. It adds a nice flavor and helps the veggies cook evenly. Onion, garlic, bell pepper, and carrots form the base of this chili. They add sweetness and depth. Dice them well so they cook evenly. Crushed tomatoes give the chili its body. They blend with the spices to create a rich sauce. Speaking of spices, chili powder, cumin, smoked paprika, oregano, and cayenne pepper bring warmth and complexity. Adjust the cayenne for heat as you like. Salt and pepper enhance all the flavors. Use them to taste, so it suits your palate. Vegetable broth adds moisture and flavor. You can use homemade broth or store-bought. Finally, fresh cilantro and lime wedges add brightness when serving. They elevate the dish and give it a fresh touch. First, heat one tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add one large, diced onion. Sauté the onion for about five minutes until it softens. This step adds a sweet flavor to your chili. Next, stir in three minced cloves of garlic, one diced bell pepper, and two diced carrots. Cook these veggies for three to four more minutes. They should be tender and bright. Now, it's time to add flavor. Mix in two tablespoons of chili powder, one tablespoon of cumin, one teaspoon of smoked paprika, one teaspoon of dried oregano, and half a teaspoon of cayenne pepper if you like heat. Add salt and pepper to taste. Stir well and cook for one to two minutes. You want to smell the spices as they toast. Next, pour in one can of crushed tomatoes and four cups of vegetable broth. Make sure to scrape the bottom of the pot to get all the tasty bits. Then, add one cup of rinsed lentils. Bring this mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 25 to 30 minutes. The lentils should be tender when done. After the lentils are cooked, stir in one can of drained and rinsed black beans. Let the chili cook for an additional five to ten minutes. This gives the flavors time to mix. If the chili is too thick, add a bit more vegetable broth. Finally, taste it and adjust the seasoning if needed. Serve hot, topped with fresh cilantro and lime wedges for a burst of flavor. To boost flavor in your vegan black bean and lentil chili, use fresh herbs and spices. Here are some great choices: - Cilantro: Adds a fresh taste. - Chili powder: Gives warmth and depth. - Cumin: Offers a warm, earthy flavor. - Smoked paprika: Adds a smoky note. - Oregano: Brings a hint of sweetness. Seasoning is key. Always taste your chili as it cooks. Adjust spices and salt to enhance your dish. A pinch of salt can make a big difference. Sautéing is vital for building flavor. Start with onions in hot olive oil. Cook until soft, about five minutes. Then, add garlic and other veggies. Stir for three to four minutes. This step makes your chili rich and tasty. When cooking lentils, keep an eye on the simmer. After boiling, lower the heat and cover the pot. Let it simmer for 25-30 minutes. This helps the lentils cook evenly and absorb the flavors. If your chili is too thick, it’s easy to fix. Simply add more vegetable broth. Stir well and let it heat through. You can add small amounts until you reach the right texture. For broth additions, use vegetable broth for the best taste. If you want more flavor, try adding a splash of lime juice. It brightens up the dish and balances the flavors. {{image_2}} You can change the beans and lentils in this chili to fit your taste. Try kidney beans or pinto beans instead of black beans. For lentils, use red or yellow lentils. These swaps will still give you a tasty dish. Adding more vegetables can boost flavor and nutrition. Consider using zucchini, corn, or sweet potatoes. They add color and texture, making your chili even better. Want more heat? Adjust the spice level by adding more cayenne pepper. You can also use jalapeños for a fresh kick. If you prefer milder chili, skip the cayenne. Different herbs can change the flavor profile. Add fresh basil or thyme for a new twist. These herbs bring a unique taste that pairs well with the chili. Garnishing your chili can make it more appealing. Fresh cilantro adds brightness. Lime wedges give a zesty touch when squeezed on top. Pair your chili with sides like cornbread or rice. These sides complement the flavors and add heartiness to your meal. Enjoy your delicious vegan black bean and lentil chili! Your Vegan Black Bean & Lentil Chili stays fresh for about 4 to 5 days in the fridge. To store it well, use airtight containers. Glass or plastic containers with tight lids work best. Make sure to let the chili cool down before sealing it. This helps avoid extra moisture. You can freeze your chili for up to 3 months. To freeze, let it cool completely first. Then, pour it into freezer-safe containers or bags. Remove as much air as you can before sealing. When you want to eat it, defrost it in the fridge overnight. For reheating, use a pot on the stove or the microwave. Heat until it’s hot all the way through. You may need to add a splash of vegetable broth to loosen it up. Look for signs of spoilage to keep your chili fresh. If you see mold or smell something off, it's best to toss it out. The chili may also change color or texture if it’s spoiled. To keep your chili fresh, always store it in the fridge or freezer right after cooking. Avoid leaving it out for longer than two hours. What can I serve with Vegan Black Bean & Lentil Chili? You can serve this chili with rice, quinoa, or crusty bread. It pairs well with tortilla chips too. Top it with avocado, fresh cilantro, or a squeeze of lime for extra flavor. Can I make this chili in advance? Yes, you can make this chili ahead of time. It tastes even better the next day. Store it in the fridge for up to 5 days. Just reheat on the stove or in the microwave. Is it possible to make chili in a slow cooker? Absolutely! You can cook this chili in a slow cooker. Just sauté the onion, garlic, and veggies first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Is Vegan Black Bean & Lentil Chili healthy? Yes, this chili is very healthy. It is high in protein and fiber. Lentils and black beans provide essential nutrients and help keep you full. Plus, it is low in fat and packed with vitamins. What are the benefits of lentils and black beans? Lentils are rich in protein, fiber, and iron. They help with digestion and heart health. Black beans are also high in protein and antioxidants. They can aid in blood sugar control and support gut health. This blog taught you how to make a tasty Vegan Black Bean & Lentil Chili. We covered all the ingredients, from lentils to spices. You learned how to prepare the base and combine ingredients step by step. Tips on enhancing flavor and texture help you create the best dish possible. Explore different variations and serving suggestions to keep it fresh. Remember to store your chili properly for lasting quality. Enjoy your cooking, and share this hearty recipe with friends!

Vegan Black Bean & Lentil Chili

Warm up your meals with this Vegan Black Bean & Lentil Chili! Packed with flavor and wholesome ingredients, this easy recipe is perfect for cozy nights or meal prep. Dive into a hearty mix of lentils, black beans, and vibrant vegetables simmered to perfection. Discover how to create this delicious chili in just under an hour. Click through to explore the full recipe and treat yourself to a bowl of comforting goodness!
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Ingredients
  

1 cup dried green or brown lentils, rinsed

1 can (15 oz) black beans, drained and rinsed

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 carrots, diced

1 can (28 oz) crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

4 cups vegetable broth

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

    Stir in the minced garlic, diced bell pepper, and carrots. Cook for another 3-4 minutes until the vegetables are tender.

      Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Mix well and cook for 1-2 minutes until fragrant.

        Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot to release any bits stuck to the bottom.

          Add the rinsed lentils and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the lentils are tender.

            Stir in the black beans and allow the chili to cook for an additional 5-10 minutes, allowing the flavors to meld. If the chili is too thick, add a bit more vegetable broth to reach your desired consistency.

              Taste and adjust seasoning if necessary.

                Serve hot, garnished with fresh cilantro and lime wedges on the side.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings