Vegetarian Lentil Chili With Corn And Black Beans

Name: Vegetarian Lentil Chili With Corn And Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups lentils, washed and picked over; 2 tablespoons olive oil; 1 really big red onion, diced; 6-8 cloves garlic, minced; 2 teaspons minced fresh thyme; 6-8 tablespoons pure chili powder; 2 teaspoons ground cumin; 2 teaspoons sea salt; freshly ground pepper, lots of it; 1/2 cup chopped red bell pepper (but only if it's on sale, otherwise use two green peppers); 1/2 cup chopped green bell pepper; 1 quart vegetable stock; 1 28-ounce can crushed tomatoes; 1 14 1/2 ounce can black beans; 2 cups corn, cut from the cob or frozen; 1 tablespoon chopped cilantro; hot pepper flakes, to taste; sour cream and lime wedges, for serving

Servings: persons

2 cups lentils, washed and picked over
2 tablespoons olive oil
1 really big red onion, diced
6-8 cloves garlic, minced
2 teaspons minced fresh thyme
6-8 tablespoons pure chili powder
2 teaspoons ground cumin
2 teaspoons sea salt
freshly ground pepper, lots of it
1/2 cup chopped red bell pepper (but only if it's on sale, otherwise use two green peppers)
1/2 cup chopped green bell pepper
1 quart vegetable stock
1 28-ounce can crushed tomatoes
1 14 1/2 ounce can black beans
2 cups corn, cut from the cob or frozen
1 tablespoon chopped cilantro
hot pepper flakes, to taste
sour cream and lime wedges, for serving

1
Boil enough water to cover the lentils, and let sit in a bowl for 10 minutes or so whilst you saute the vegetables.
2
Heat the olive oil in a large heavy (chili) pot; over medium low heat saute the onions and garlic with the thyme, the chili powder, the cumin, the salt and the ground pepper until translucent, about 15 minutes. At the last minute toss in the red and green bell peppers, stir, and let them get acquainted with the other vegetables for a few moments.
3
Drain the lentils, add to the pot along with 3 cups of the stock and the tomatoes. Bring to a boil, then lower the heat and simmer 30 minutes, adding more stock or water as needed.
4
Stir in the black beans and the corn, cover, and heat through for an additional 10 minutes or until the lentils are tender. Season to taste with salt, pepper, and hot pepper flakes.
5
Sprinkle each serving with some chopped cilantro, serve with a wedge of lime and a dollop of sour cream.

633

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups lentils, washed and picked over, 2 tablespoons olive oil, 1 really big red onion, diced, 6-8 cloves garlic, minced, and more.

Yes, Vegetarian Lentil Chili With Corn And Black Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!