Ingredients
Scale
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can brown or green lentils, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh lime juice
Instructions
- Step 1: Heat a medium pot over medium-high heat. Add the chili powder, ground cumin, and garlic powder to the dry pot and toast the spices for 60 seconds until very fragrant, stirring constantly.
- Step 2: Pour in the vegetable broth and the can of undrained diced tomatoes. Use a wooden spoon to scrape the bottom of the pot, integrating the spices fully into the liquid. Bring the mixture to a rapid boil.
- Step 3: Add the drained and rinsed black beans and lentils to the pot. Stir well and ensure the ingredients are evenly distributed in the liquid.
- Step 4: Reduce the heat to medium-low and let the chili simmer uncovered for 8-10 minutes, stirring occasionally. The chili should thicken slightly as the liquid reduces during this time.
- Step 5: Remove the pot from the heat. Stir in the fresh lime juice, taste, and adjust seasoning with salt and pepper as needed before serving immediately.
Notes
- This chili freezes beautifully; cool completely before transferring to an airtight container, and it will keep well in the freezer for up to 3 months.
- When reheating leftovers, add a splash of water or vegetable broth to loosen the chili, as the lentils and beans will absorb more liquid overnight and it tends to thicken significantly.
- For a fresh and creamy finish, serve piping hot bowls topped with a dollop of vegan sour cream or a sprinkle of fresh cilantro and crushed tortilla chips for texture.
- Don't skip the crucial step of dry-toasting the chili powder and cumin; this quick 60-second process drastically intensifies their flavor and is the secret to getting deep flavor in just 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American