Description
This lentil chili is easy to make with a handful of pantry staples! This perfectly spiced chili is packed with protein and fiber, so it’s delicious and satisfying!
Ingredients
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 small jalapeño, seeded and diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (15oz) can petite diced tomatoes
- 1 (15oz) can lentils, drained
- 1 (15oz) can kidney beans, drained
- 1 (15oz) can tomato sauce
- 1 (15oz) can sweet corn, drained
- 1 teaspoon sugar (optional)
- 1 cup vegetable broth
- Salt to taste
Instructions
- In a large pot or dutch oven, add the olive oil, onion, bell peppers, and jalapeño.
- Cook for 10 minutes until the vegetables have softened.
- Add the garlic, chili powder, cumin, and oregano and continue to cook for 2 minutes.
- Add the tomatoes, tomato sauce, lentils, corn, kidney beans, vegetable broth, and sugar.
- Bring to a boil then reduce to a simmer.
- Simmer for 10-15 minutes until thickened. Season with salt to taste.