Spicy Vegetarian Chili
Satisfying protein and fibre-packed vegetarian chili. Made with red lentils, black beans, tomatoes, broth, vegetables and seasoned with chipotle chili powder and smoked paprika for a smoky flavour.
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups diced onion
- 4 garlic cloves, minced
- 1 cup cup diced carrots (about 2 medium)
- 1 cup diced celery (about 2 - 3 stalks)
- 1 cup diced red bell pepper (about 1 medium)
- 1 tablespoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder up to 1 teaspoon, to taste
- 1 cup red lentils, rinsed in a sieve
- 796mL tin diced tomatoes
- 2 cups vegetable broth
- ¼ cup tomato paste
- 1 bay leaf
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 540mL tin black beans, rinsed and drained
- 1 ½ cups frozen corn kernels or 341mL tin whole kernel corn, drained
Garnish & Side Options
- Shredded cheddar cheese
- Sliced green onions
- Chopped Cilantro
- Avocado slices
- Sour cream
- Tortilla chips
Instructions
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In a large 4 or 5 qt Dutch oven, heat the olive oil over medium high heat. Add onion, garlic, carrots, celery and red pepper. Season with oregano, cumin, paprika, chipotle chili powder. Sauté until the vegetables are tender while stirring occasionally, about 4 minutes.
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Add lentils, tomatoes, broth, tomato paste, bay leaf and season with salt and pepper. Stir to combine and bring to a gentle boil while uncovered; let bubble for 5 minutes. Reduce heat to medium-low, cover and let simmer for 30 minutes until the lentils have absorbed most of the liquid.
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Add black beans and corn kernels. Stir to combine and simmer for an additional 10 to 15 minutes. Remove bay leaf. Ladle the chili into serving bowls and serve with desired garnishes.