Lentil Bean Chili
Lentil Bean Chili a hearty, vegetarian chili that is perfect for your fall dinners, football party or lunch. With the lentils, beans and vegetables you won't even miss the meat!
Method
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1
In a large pot heat the olive oil over medium high heat. Add the onion and red pepper and sauté until soft. Add the garlic and jalapeño and continue to sauté for another 2 minutes.
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2
Add the vegetable broth, red lentils, cannelini beans, diced tomatoes, chili powder, cumin, oregano and paprika and stir until mixed.
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3
Let the soup simmer for 20 minutes, stirring occasionally. If the broth gets soaked into the red lentils add a small amount of water until the lentils are tender.
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4
Serve the soup into bowls and slowly stir in 1-2 Tablespoons of yogurt {Greek or plain works}. Garnish with freshly chopped cilantro, chopped red onion, cheese and avocado.
Notes
Feel free to modify this recipe by using a different type of beans, like black beans or kidney beans. You can also add meat if you desire, like turkey or ground beef. I have also added a variety of other vegetables to this chili, including corn and carrots. I suggest tasting this soup after everything is mixed together and adjusting your spices as desired. Some people like more spice than others, so it is really up to you how much spice you add.
Per serving
- Carbs48 g
- Protein17 g
- Fat6 g
- Fiber21 g
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