Rating
Published Mar 5th
Prep 20m Cook 2h 20m Additional - Ready In 2h 40m
Servings 8 servings Calories 279.4
A hearty, zesty chili packed so full of delicious protein, even the staunchest meat eater will love it! Try adding toppings like lime and sour cream (if you’re not vegan).
Recipe Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 (19 ounce) can black beans, rinsed and drained
- 2 (28 ounce) cans diced tomatoes
- 2 cups water
- 1 (12 ounce) can whole kernel corn, drained
- ¼ cup dry red lentils
- ¼ cup uncooked quinoa
- ¼ cup chili powder
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon cracked black pepper
- 3 teaspoons cornstarch
- 3 tablespoons water, or more as needed
Cooking Directions
- 1 Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
- 2 Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
- 3 Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.
Nutrition Facts
- Calories 279.4
- Carbohydrate 45.9 g
- Fat 7.1 g
- Fiber 10.5 g
- Protein 10 g
- Saturated Fat 1 g
- Sodium 953 mg
- Sugar 15 g