Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 3 cups vegetable broth (plus more as desired)
- 1 cup uncooked lentils
- 1 15-ounce can tomato sauce
- 1 15-ounce can diced tomatoes
- 1 15-ounce can kidney beans (drained and rinsed)
- 1 15-ounce can black beans (drained and rinsed)
- 1 tablespoon baking cocoa
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (and more to taste)
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/8 teaspoon cayenne pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft and slightly golden, about 5 minutes.
- Add the minced garlic and cook for 2 more minutes.
- Stir in the vegetable broth, lentils, tomato sauce, diced tomatoes, kidney beans, black beans, cocoa powder, salt, black pepper, chili powder, oregano, and cayenne pepper. Mix well.
- Bring the mixture to a boil over high heat.
- Reduce heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally.
- Check if the lentils are soft, adding more broth if a soupier chili is desired.
- Remove from heat and serve hot with your favorite toppings.
Notes
Leftover chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Lentil Chili, Vegetarian Chili, Healthy Chili, Comfort Food