Lentil and Black Bean Chili
This Sunday there's a little event called the SuperBowl in case you haven't heard. I'll be making another big batch of this Lentil and Black Bean Chili for this, because it's soooo delicious and I ate all of the current batch that I made! Oops!
Ingredients
- 5 cups Vegetable Broth
- 1 1/2 cups of dry Green Lentils
- 1 14.5 oz can diced Tomatoes with fire roasted green chilis
- 1 15 oz can Tomato Sauce
- 2 14 oz cans of Black Beans drained and rinsed
- 1 large Sweet Onion chopped
- 1 large Red Pepper chopped
- 4 cloves finely chopped Garlic
- 1 Tbs Olive Oil
- 1 cup frozen Corn
- 1 Tbs Chili Powder
- 1 tsp Cumin
- 1 tsp Truvia Brown Sugar
Instructions
- In large pot add vegetable broth and lentils.
- Bring to a boil, then reduce heat to med-low and simmer for 20 minutes.
- While lentils are cooking, in a large pan add olive oil, onion, red pepper, and garlic.
- Saute 5-6 minutes until softened.
- When lentils have simmered for 20 minutes, add remainder of ingredients to pot.
- Simmer chili for 40 minutes, stirring occasionally.
- Do occasional taste tests and add more or less spice to your liking.
- Enjoy!
- ***Slow Cooker method below***
- In 6 quart slow cooker add vegetable broth, dry lentils, tomatoes, tomato sauce, black beans, onion, red pepper, garlic, corn, chili powder, cumin, and brown sugar.
- Stir until combined.
- Cover and cook on low for 6 hours.
Nutrition
Calories: 274kcalCarbohydrates: 49gProtein: 15gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1183mgPotassium: 858mgFiber: 18gSugar: 9gVitamin A: 1561IUVitamin C: 31mgCalcium: 83mgIron: 5mg
Tried this recipe?Let us know how it was!