This vegan chili recipe is not only so healthy and nutritious, but flavorful and vibrant. It is a perfect one pot, make ahead meal that will last you the entire week, or if you’re hosting a shindig or tailgate will feed a fairly large and hungry crowd. Serve it with a side of sweet potato, sliced avocado or leave it as it.. it is really perfect on its own!
1-2 cups of chili should be more than enough to leave you feeling satisfied, but not overly roll-yourself-home full. Lentils and beans are an incredibly source of plant based protein and fiber, and are nutritional components that not only taste great but will fill you up without having to consume too many calories.
Fire Roasted Green Lentil & Bean Chili [serves 6-8, comfortably]
Inspired by Post Punk Kitchen: Meat Beany Chili
1 tablespoon coconut oil
1 medium yellow onion, diced
1 green pepper, seeded and diced
6 cloves garlic, minced
2 tablespoons paprika
5 teaspoons oregano
3.25 teaspoons cumin
1.25 teaspoons cayenne
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground cloves
5 cups filtered water, divided
1 cup dried green lentils
28 ounces canned fire roasted crushed tomatoes
15 ounces canned pinto beans, rinsed and drained
15 ounces canned black beans, rinsed and drained
1 tablespoon pure maple syrup
Juice of 1 lime
In a large dutch oven (or large, durable pot), heat coconut oil over medium high heat. Add onion, pepper and garlic and sauté for 5-7 minutes until onion becomes translucent. Stir continuously to avoid browning.
Add in all of the spices and stir to combine until spices become fragrant (about 1 minute).
Add 4 cups of filtered water, then the green lentils. Bring to a boil and let boil, uncovered for 20 minutes.
Stir in fire roasted tomatoes and beans and reduce heat to medium-low. Cover and let simmer for 30 minutes after which point the lentils should be extremely soft.
Add the last cup of water (the chili will have thickened up), maple syrup and lime juice. Eat up!
Nutritional Information [per serving: 1 cup of chili]
240 calories, 45 g Carbohydrates, 3.5 g Fat, 13 g Protein