This, my friends, is a winner. In my attempt to eat more vegan meals, I was looking to incorporate more beans and legumes into my diet, so chili sounded like a good dish. I’m a huge chili-lover, but Xavier is, well, not so much. As obsessed as I am with my famous Five Ingredient Chili, I’ve never won him over. But this recipe? He loved it! He actually told me it was even better the second time around. If I can make a dish where the leftovers are better than the original, then I think I deserve a pat on the back.
Aside from chopping the pepper and onion, this recipe, adapted from Whole Foods, requires little effort. It’s one of those throw-everything-in-and-wait kind of things. Isn’t that lovely?
- 8 cups vegetable broth, divided
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, diced
- 4 tsp chili powder
- 16oz brown lentils (about 2-1/4 cup)
- 1 15 oz can black beans (do not drain)
- 1 16oz jar salsa (I use medium)
- 1 10.75oz can condensed tomato soup
- ½ cup corn, frozen or canned (optional)
- Bring ¾ cup vegetable broth to a low boil over medium heat in a large pot.
- Add onion, bell pepper, and garlic, cooking until onion is translucent.
- Stir in chili powder and cook, stirring constantly, for about 30 seconds, until powder becomes fragrant.
- Add remaining broth, lentils, black beans (with liquid), salsa, tomato soup, and corn.
- Bring to a boil, reduce heat to medium-low, and simmer, partially covered, for about 30 minutes, or until lentils are tender. Uncover and continue to simmer for another 10 minutes.