We want warm and delicious meals on cold days, and this recipe for vegan chili lentils is the perfect choice for an autumn culinary treat.
We should include lentils in our diet more often. Especially in the cold period, when our body consumes a lot of energy to produce heat. It is rich in fiber, protein, minerals (iron, zinc, phosphorus, magnesium), vitamins B1 (thiamine), B5 (pantothenic acid), B6, and B9 (folic acid).
This is a classical recipe for a fragrant and spicy chili, which comes from Mexico. Traditionally, chili contains beef, tomatoes, beans, and hot peppers. This dish warms both your body and your soul! I made a meatless version this time, but just as delicious and consistent with lentils, onions, bell peppers, hot peppers, carrots, Black beans, and a delicious blend of spices.
It is a dish rich in fibers and plant-based proteins. Although you can enjoy it as a main meal, it is a versatile dish and can be transformed into a side dish for other delicious meals. You can prepare it in advance and keep it in the freezer, having a quick option for an effortless lunch or dinner.
Creamy Lentil Pepper Chili
- a large stockpot
- a wooden spoon
For 6 servings
- 1 medium carrot
- 1 medium yellow onion
- 2 small red bell peppers
- 1 tablespoon of avocado oil
- 1 can of Black beans, drained and rinsed
- 4 cups of cooked red lentils
- 4 cups of vegetable broth
- 2 teaspoons of chili powder
- 2 teaspoons of cumin powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1/2 teaspoon of cayenne powder
- 1/2 cup of nutritional yeast
- 2 tablespoons of freshly chopped parsley
- Peel the carrot, onion, and chop them finely.
- Cut the bell peppers in half, remove the seeds and chop them.
- Pour the avocado oil into a large stockpot and warm up over low-medium heat.
- Add in the onions, stir, and leave to cook under a cover for about five minutes.
- Add in the carrot, red bell peppers, and Black beans. Stir to coat well in avocado oil and cook for about seven minutes while stirring occasionally.
- Next, pour the vegetable broth and cooked lentils. Stir to combine.
- Add the chili powder, cumin, smoked paprika, garlic powder, and cayenne powder. Stir well to combine the flavors.
- Cook covered for at least five minutes on low heat. If you want the chili to have a thicker consistency, leave the chili to cook for at least ten minutes. If it still needs to be boiled and has no more liquid, add a little more vegetable broth, cover it again with a lid and continue cooking.
- Stir in the nutritional yeast and turn off the heat.
- Sprinkle the chopped parsley on top.
Enjoy it warm with corn tortillas or nachos!