Spicy Black Bean and Lentil Chili
Ingredients
The chili
-
3
tablespoons
olive oil
-
1
large
sweet onion, diced
-
2
large
carrots, chopped
-
4
cloves
garlic, minced or grated
-
3
tablespoons
chili powder
-
1
tablespoon
smoked paprika
-
2
teaspoons
cumin
-
1
teaspoon
cayenne
-
1½
teaspoons
salt
-
4-5
cups
veggie broth
-
2
cups
green lentils
-
3
cups
cooked black beans, drained and rinsed
-
1
28-ounce jar
spicy marinara sauce
-
2
6-ounce cans
tomato paste
-
1½
teaspoons
Worcestershire sauce (optional)
-
to taste
sharp cheddar cheese for topping
Chipotle Sweet Potato Fries
-
2
large
sweet potatoes, cut into ¼ inch wide strips
-
2
tablespoons
olive oil
-
1
clove
garlic, grated
-
2
teaspoons
chipotle chili powder
-
to taste
salt and pepper
Cotija Guacamole (optional)
-
2
ripe
avocados, peeled and pitted
-
1
jalapeno, seeded and chopped
-
1
lime
juice
-
a pinch
cumin
-
¼
cup
fresh cilantro, chopped
-
⅓
cup
crumbled Cotija cheese (or feta cheese)
-
to taste
salt
Instructions
- Heat olive oil in a large pot over medium-high heat, then add onion and carrots, cooking until softened.
- Add garlic and cook for an additional minute, then stir in chili powder, paprika, cumin, cayenne, and salt, cooking until fragrant.
- Pour in veggie broth, marinara sauce, tomato paste, and Worcestershire sauce, then stir in lentils.
- Bring to a boil, then reduce heat and simmer until lentils are tender.
- Add black beans and cook for another 20 minutes, adding more broth if needed.
- For the fries, preheat oven to 425°F, toss sweet potatoes with oil, garlic, chipotle powder, salt, and pepper, then spread on baking sheets and bake until crispy.
- For the guacamole, mash avocados and mix in cilantro, jalapeño, lime juice, cumin, salt, and Cotija cheese.
- Serve chili topped with guacamole, sweet potato fries, and cheddar cheese.
Nutrition Facts (estimated)
Servings
8 bowls
Calories
863
Total fat
35g
Total carbohydrates
100g
Total protein
30g
Sodium
800mg
Cholesterol
20mg
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