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).

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2020
I only used 1 TBSP of brown sugar not the 1/4 cup. I think I will leave it out altogether next time. It is very good will definitely make it again. Chili to me shouldn't be sweet. Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/22/2020
I only used 1 TBSP of brown sugar not the 1/4 cup. I think I will leave it out altogether next time. It is very good will definitely make it again. Chili to me shouldn't be sweet. Read More
(2)
Rating: 5 stars
06/05/2020
It was a hearty, healthy meal. I left out the brown sugar, and left out step 3 altogether. After I made the chili, I cooked more lentils and added since it needed more lentils. Next time add 1/2- 3/4 cup of dry lentils. Used brown lentils since I did not have red. Read More
(1)
Rating: 5 stars
11/02/2020
I absolutely LOVE this chili.... I follow it to the T.... so yummy Read More
Advertisement
Rating: 5 stars
01/14/2021
SO GOOD!!! Husband likes meat in his chili and was very surprised there wasn't any in this. A little too sweet so probably cut that in half. I added a jalapeno and doubled the red pepper flakes and still would have liked it spicier. Also, I added can of kidney beans and used what I had, green lentils. Instead of mashing the beans, I put 1/2 can of both black bean and kidney beans in blender and pulsed a few times. Next time I will add more lentils and quinoa. Read More
Advertisement