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Beans, Corn, and Lentil Chili

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1h 10min

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8 servings

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This hearty and nutritious Beans, Corn, and Lentil Chili is a delightful vegan dish that combines protein-rich beans and lentils with sweet corn and a flavorful, spicy tomato-based sauce. Packed with plant-based goodness and aromatic spices, this satisfying chili is perfect for cozy meals and can be served with various toppings for a customizable and wholesome dining experience.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
5 g
Allergen Content

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Ingredients

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Steps

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1
Rinse the lentils

Rinse the red lentils under cold water until the water runs clear. Set aside to drain.

2
Prepare the vegetables

Peel and finely chop the onion. Remove the seeds and dice the bell pepper. Peel and mince the garlic cloves.

3
Rinse and drain the beans

Rinse the canned kidney beans and black beans under cold water and drain well.

4
Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the diced bell pepper and minced garlic. Cook for another 5 minutes, stirring occasionally.

5
Add spices and tomatoes

Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally.

6
Add lentils, beans, corn, and broth

Add the rinsed lentils, drained beans, corn, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the pot, and simmer for 30-35 minutes or until the lentils are tender.

7
Adjust seasoning and serve

Taste and adjust the seasoning if needed. Roughly chop the cilantro leaves. Serve the Beans, Corn, and Lentil Chili hot, garnished with chopped cilantro.

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