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A rich, smoky chili packed with plant-based protein from lentils and black beans. This one-pot wonder is incredibly satisfying, perfect for a cozy weeknight dinner, and ready in under an hour.
For 4 servings
Sauté the vegetables
Toast the spices and tomato paste
Simmer the chili
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A rich, smoky chili packed with plant-based protein from lentils and black beans. This one-pot wonder is incredibly satisfying, perfect for a cozy weeknight dinner, and ready in under an hour.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 434.11 calories per serving with 22.25g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and season
Use one 15-ounce can of cooked lentils (drained) instead of dry lentils. Add them along with the black beans and reduce the simmer time to 15 minutes.
Stir in 1/2 cup of cooked quinoa or a block of crumbled firm tofu during the last 10 minutes of cooking.
This recipe is naturally gluten-free. Ensure your vegetable broth and chili powder are certified gluten-free to avoid cross-contamination.
Reduce the chili powder to 1 tablespoon and omit the smoked paprika to make it less spicy. Serve with vegan cheese and corn chips.
Lentils and black beans provide a significant amount of dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
This chili is a powerhouse of plant-based protein, essential for muscle repair, immune function, and overall body maintenance, all without cholesterol.
Contains essential minerals like iron, magnesium, and potassium from the lentils and beans, which are vital for energy production and heart health.
Being low in saturated fat and free of cholesterol, this chili is a heart-healthy choice that can help manage blood pressure and cholesterol levels.
Yes, it's very healthy! It's packed with plant-based protein, high in dietary fiber which is great for digestion, and loaded with vitamins and minerals from the vegetables and beans.
One hearty bowl of this chili contains approximately 370-390 calories, making it a satisfying and nutritious main course.
Yes, you can use green lentils as they hold their shape well. Red lentils will also work, but they cook faster and will break down, resulting in a thicker, creamier chili.
You can store the chili in an airtight container in the refrigerator for up to 5 days. It also freezes very well for up to 3 months.
It's delicious on its own or served with cornbread, over a baked potato, with brown rice, or topped with tortilla chips, avocado, and fresh cilantro.