Name: Vegetarian Red Lentil Chili
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Grapeseed oil - 2 tablespoons; Carrots, chopped - 2; Zucchini, cut into bite-size pieces - 1; Onion, chopped - 1 medium; Poblano pepper, chopped - 1 medium; Chili powder, divided - 3 tablespoons; Cumin, divided - 3 tablespoons; Smoked paprika - 1 tablespoon; Garlic, minced - 4 cloves; Fresh jalapeno pepper, seeded and diced - 1; Tomato paste - 2 tablespoons; Diced tomatoes with juice - 2 (14.5 ounce) cans; Vegetable broth - 2 cups; Kidney beans, rinsed and drained - 1 (15 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Red lentils, rinsed and drained - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Red Lentil Chili

1. Grapeseed oil - 2 tablespoons

2. Carrots, chopped - 2

3. Zucchini, cut into bite-size pieces - 1

4. Onion, chopped - 1 medium

5. Poblano pepper, chopped - 1 medium

6. Chili powder, divided - 3 tablespoons

7. Cumin, divided - 3 tablespoons

8. Smoked paprika - 1 tablespoon

9. Garlic, minced - 4 cloves

10. Fresh jalapeno pepper, seeded and diced - 1

11. Tomato paste - 2 tablespoons

12. Diced tomatoes with juice - 2 (14.5 ounce) cans

13. Vegetable broth - 2 cups

14. Kidney beans, rinsed and drained - 1 (15 ounce) can

15. Black beans, rinsed and drained - 1 (15 ounce) can

16. Red lentils, rinsed and drained - 1 cup

How to cook deliciously - Vegetarian Red Lentil Chili

1. Stage

Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.

2. Stage

Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.

3. Stage

Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.

4. Stage

Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.