Hearty lentil chili with pinto & black beans (vegan)

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed tomatoes are often cheaper.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a cost-effective base.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are nutritious, and pinto beans are often less expensive.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika maintains flavor, while sweet paprika is usually cheaper.

Add olive oil to a pot.

Add chopped onions and minced garlic to the pot and sauté until fragrant and translucent.

Add dried coriander, cumin, and ancho chili powder to the pot and cook until fragrant.

Add fire roasted tomatoes with their juices to the pot.

Add drained and rinsed pinto beans and black beans to the pot.

Add water to the pot.

Add the steamed lentils to the pot.

Add hot sauce to taste.

Add stone ground mustard to the pot.

Season with salt to taste.

Blend the chili with an immersion blender for a thicker consistency, if desired.

Ladle the chili into bowls and serve with crackers or tortilla chips.

Top with optional ingredients like spicy Mexican cheese, sour cream, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary