Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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).

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Recipe Summary

prep:
20 mins
cook:
2 hrs 20 mins
total:
2 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

279 calories; protein 10g; carbohydrates 45.9g; fat 7.1g; sodium 953mg. Full Nutrition
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