Vegan Black Bean & Lentil Chili

This recipe was to make its debut at our church’s chili cook-off, which was postponed due to the COVID Omicron variant; so I tried it out on a chilly, not-quite-snowy evening at home.

  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 tbsp minced garlic
  • 2 cans black beans
  • 1 cup red lentils
  • 2 large cans crushed tomatoes
  • 1 regular can fire-roasted tomatoes
  • 1 small can diced green chilies
  • 2 cups water or vegetable broth
  • 1/4 cup maple syrup or molasses
  • 2 tbsp soy sauce
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • salt & pepper to taste

Saute onion in oil until translucent; add garlic, salt and pepper and stir until garlic is fragrant. Add cumin & paprika, then liquids, then all other ingredients and heat to bubbling. Reduce heat to medium-low and simmer until lentils are soft. Serve with desired toppings (crunchy tortilla strips are my favorite!)


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