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- Dried Lentils: Use 1 cup of dried green or brown lentils. Rinse them well before cooking. They add protein and fiber to your chili. - Black Beans: Use 1 can (15 oz) of black beans. Drain and rinse them. They bring a creamy texture and rich flavor. - Fresh Vegetables: You need 1 large onion, 3 cloves of garlic, 1 bell pepper, and 2 medium-sized carrots. Dice all these to create a hearty base. - Spices and Seasonings: You will need 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and 1/2 teaspoon of cayenne pepper. These spices add depth and warmth to the chili. - Vegetable Broth: Use 4 cups of low-sodium vegetable broth. It enhances the flavor and keeps the chili healthy. - Garnishes: For serving, prepare fresh cilantro leaves and lime wedges. These add brightness and freshness to each bowl. This chili is simple, healthy, and full of flavor. You can mix and match ingredients as you like! 1. Heating the Olive Oil and Sautéing Vegetables Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion. Cook it for about 5 minutes until it becomes soft and clear. Then, add the minced garlic, diced bell pepper, and carrots. Stir often for another 3-4 minutes until these vegetables are tender and smell great. 2. Adding Spices for Flavor Now, sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if you like heat. Stir well and cook for another 1-2 minutes. This helps the spices release their yummy flavors into the mix. 3. Incorporating Tomatoes and Broth Carefully pour in the crushed tomatoes with their juices and vegetable broth. Use a wooden spoon to scrape any tasty bits stuck to the pot. This adds depth to your chili's flavor. 4. Cooking Lentils and Simmering Chili Add the rinsed lentils to the pot. Turn up the heat to bring the mix to a rolling boil. Once it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for 25-30 minutes until the lentils are soft. After that, stir in the black beans. Let it simmer for another 5-10 minutes to warm the beans and blend the flavors. If it looks too thick, add a splash of vegetable broth to reach your desired texture. This simple process makes a warm and hearty chili that you’ll love. Choosing the Right Vegetables Pick fresh, vibrant vegetables. I love using bell peppers and carrots. They add sweetness and color. You can also try zucchini or corn for more texture. Each vegetable adds its unique taste. Adjusting Spice Levels Start with the spices listed. You can add cayenne for heat. If you prefer less spice, skip it. Always taste as you go. This way, you can find the right balance for your chili. Perfecting Texture and Consistency For a thick chili, use less broth. If it feels too thick, add more vegetable broth. Stir it well to mix. The goal is a hearty chili that is not too watery. Recommended Pots and Utensils Use a large, heavy-bottomed pot. It helps heat evenly and prevents burning. A wooden spoon is great for stirring. It won’t scratch your pot and gives better control. Importance of a Heavy-Bottomed Pot A heavy-bottomed pot distributes heat well. This means your chili cooks evenly. It helps avoid sticking and burning. Trust me, it makes a big difference in your cooking! {{image_4}} Alternative Legumes You can swap lentils with other legumes. Try chickpeas or kidney beans for a new taste. Each legume offers its unique texture and flavor. This change keeps the dish exciting! Gluten-Free Options This chili is naturally gluten-free! Ensure that your vegetable broth is gluten-free too. It’s a great choice for those with gluten sensitivities. Adding More Vegetables Feel free to add more veggies! Zucchini, corn, or spinach all work well. They add flavor, color, and nutrients. Just chop them up and toss them in during cooking. Pairing with Sides Pair your chili with rice or quinoa for extra heartiness. Cornbread is another tasty option that complements it perfectly. You can also serve it with tortilla chips for a fun crunch. Suggested Toppings Top your chili with fresh cilantro for a burst of flavor. Avocado slices add creaminess and richness. You can also sprinkle some shredded vegan cheese or a dollop of cashew cream for added indulgence. To keep your vegan black bean and lentil chili fresh, follow these tips: - Refrigeration Guidelines: Place the cooled chili in an airtight container. It will last in the fridge for about 4 to 5 days. Make sure to let it cool before sealing. This step helps prevent condensation. - Freezing Tips: For longer storage, freeze your chili. Use freezer-safe containers or bags. It can stay frozen for up to 3 months. Remember to label containers with the date to track freshness. Thaw overnight in the fridge before reheating. When you’re ready to enjoy leftovers, here’s how to reheat your chili for the best taste: - Best Methods for Reheating Chili: The microwave is quick and easy. Place your chili in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until hot. Alternatively, you can reheat on the stovetop. Pour the chili into a pot over medium heat. Stir often and heat until warm. If the chili seems thick, add a splash of vegetable broth or water. Enjoy your delicious chili again! Can I use canned lentils instead of dried? Yes, you can use canned lentils. They save time. If you use them, skip the first cooking steps for the lentils. Just add them when you add the black beans. This way, they stay soft and tasty. How spicy is this chili? The spice level depends on your taste. I add cayenne pepper for heat. If you like it mild, leave it out. You can also add more chili powder for extra flavor without too much heat. Always taste and adjust as needed! Can I make this chili in a slow cooker? Yes, a slow cooker works well for this chili. Start by sautéing the onion, garlic, bell pepper, and carrots in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Enjoy the rich flavors that develop! This blog post shared how to make a tasty vegan black bean and lentil chili. We covered key ingredients, detailed steps, and tips for enhancing flavor. You can switch ingredients and store leftovers easily. Remember, cooking is fun, and you can make this dish your own. With the right spices and veggies, your chili will be a hit. Follow these ideas, and enjoy every bite of your healthy meal!

Vegan Black Bean & Lentil Chili

Discover the ultimate comfort food with this hearty vegan black bean and lentil chili recipe! Packed with nutrients and bursting with flavor, this chili is easy to make and perfect for any day of the week. With ingredients like lentils, black beans, and vibrant vegetables, it's sure to satisfy your taste buds. Ready to warm up your kitchen? Click through to explore the full recipe and create a bowl of deliciousness today!
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Ingredients
  

1 cup dried green or brown lentils, thoroughly rinsed

1 can (15 oz) black beans, drained and rinsed

1 tablespoon extra-virgin olive oil

1 large onion, finely diced

3 cloves garlic, minced

1 bell pepper (choose red or green), seeded and diced

2 medium-sized carrots, peeled and diced

1 can (28 oz) crushed tomatoes, with juices

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (adjust to your heat preference)

Salt and freshly ground black pepper, to taste

4 cups vegetable broth (low-sodium recommended)

Fresh cilantro leaves for garnish

Lime wedges for serving

Instructions
 

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and cook, stirring occasionally, until the onion is softened and translucent, approximately 5 minutes.

    To the pot, add the minced garlic, diced bell pepper, and carrots. Continue to cook for another 3-4 minutes, stirring frequently, until all the vegetables are tender and aromatic.

      Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if you are using it). Stir thoroughly to combine, cooking for an additional 1-2 minutes until the spices release their fragrant aroma.

        Carefully pour in the crushed tomatoes along with their juices and the vegetable broth. Use a wooden spoon to scrape up any flavorful bits that may have adhered to the bottom of the pot.

          Add the rinsed lentils and increase the heat, bringing the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 25-30 minutes or until the lentils are tender and cooked through.

            Stir in the drained black beans and let the chili simmer for an additional 5-10 minutes. This will not only warm the beans but also allow all the flavors to meld beautifully. If the chili appears too thick, feel free to add a splash more vegetable broth until it reaches your preferred consistency.

              Before serving, taste the chili and adjust the seasoning with additional salt and pepper if needed.

                Serve the chili hot in bowls, garnished with a sprinkle of fresh cilantro and lime wedges on the side for a zesty finish.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings