Hearty Belgua Lentil Vegan Chili
This hearty vegan chili uses black Beluga lentils, which resemble the texture and size of ground meat. You can use also use brown lentils or even crumbled tempeh for healthy vegan protein. Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker. Serve it with Gluten-Free Cornbread and Guacamole for a satisfying, healthy game-day entertaining meal.
Servings: 6
Calories: 171kcal
Ingredients
- 1 medium onion diced
- 1 medium green bell pepper seeded and diced
- 4 cloves garlic minced
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup tomato paste
- 2 tablespoons apple cider vinegar
- 1/4 cup Black Beluga lentils or other petite brown or green lentil, uncooked
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can red kidney beans
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Diced avocado sliced radish, minced onion, or minced jalapeno, for serving
Instructions
- To make Hearty Beluga Lentil Vegan Chili: Heat a dry pot over medium-high heat. No oil needed. Add the onion and bell pepper. Sauté until slightly browned, about 7-10 minutes, stirring often.
- Add the chili powder, cumin, and garlic. Cook another minute or two, until aromatic.
- Add tomato paste and cook a minute or two, to lightly caramelize. The tomato paste will darken as the sugars caramelize.
- Add the vinegar to deglaze the pan. Use your spoon to scrape up any bits on the bottom of the pan.
- Add the lentils, tomatoes, and enough water to cover everything, about 2 cups. Bring to a boil, cover, and simmer until lentils are soft, about 20 minutes. Add the beans during the last 5 minutes or so of cooking. This helps them retain some texture.
- Skim off any tomato "foam". Taste to check seasoning.
- Serve with diced avocado, crumbled corn bread, or any other favorite topping