VEGETARIAN RED LENTIL CHILI

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Vegetarian Red Lentil Chili image

The red lentils give this chili texture and protein. It's loaded with fresh vegetables, packed with flavor, and has just a tiny bit of heat from the fresh jalapenos.

Provided by CookingWithShelia

Categories     Vegetarian Chili

Time 1h

Yield 6

Number Of Ingredients 16

2 tablespoons grapeseed oil
2 medium (blank)s carrots, chopped
1 zucchini, cut into bite-size pieces
1 medium onion, chopped
1 medium poblano pepper, chopped
3 tablespoons chili powder, divided
3 tablespoons cumin, divided
1 tablespoon smoked paprika
4 cloves garlic, minced
1 fresh jalapeno pepper, seeded and diced
2 tablespoons tomato paste
2 (14.5 ounce) cans diced tomatoes with juice
2 cups vegetable broth
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup red lentils, rinsed and drained

Steps:

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

Nutrition Facts : Calories 368.4 calories, Carbohydrate 57.6 g, Fat 7.5 g, Fiber 18.9 g, Protein 20.3 g, SaturatedFat 0.7 g, Sodium 862.1 mg, Sugar 8.6 g

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