Spicy Southwest Lentil Chickpea Chili
Ingredients
-
1
15 oz. can
Chickpeas, drained and rinsed
-
½
cup
dry brown lentils, rinsed
-
1
medium
onion, finely chopped
-
3
tsp
garlic, chopped
-
½
jalapeno
finely chopped
-
2
tbsp
chili powder
-
1
tbsp
cumin
-
1
15 oz. can
diced tomatoes with chilies
-
1
tsp
honey or maple syrup
-
3
cups
vegetable broth
-
1
cup
frozen corn
-
to taste
salt and pepper
Instructions
- Drain and rinse the chickpeas and lentils, then set aside.
- Chop the onion, garlic, and jalapeno.
- Heat a large soup pot on medium heat with a light coating of olive oil.
- Add the chopped vegetables and cook until translucent.
- Stir in the cumin and chili powder until fragrant.
- Add the lentils, chickpeas, diced tomatoes, honey or maple syrup, and vegetable broth.
- Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce to a low simmer and cover.
- Simmer for 2-3 hours, stirring occasionally.
- About 30 minutes before serving, add the frozen corn and adjust seasoning as needed.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
3g
Total carbohydrates
40g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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