Spicy Chipotle Lentil Chili – a hearty and healthy plant based chili filled with beans, corn, and red lentils!
Trying to adapt to a certain type of life style is hard especially when you’re so used to the same daily routine. For myself, I’ve been wanting to eat less meat and more vegetables to try and lower my cholesterol and blood pressure levels. When I get inspired to try something new it is fun to go on youtube or instagram. Basically go on whatever social media you want, and find out what the experts are making and eating. I logged onto youtube and searched for Vegan recipes and noticed a lot of lentil recipes.
Lentils are high in protein and are a great substitute for beef. 1 cup of lentils has 18 grams of protein per serving! Just think of how healthy you’re eating with the added beans and corn giving you lots of fiber. I saw a recipe for chili with lentils in it and I liked the idea but tweaked the recipe to my own chili liking by adding in some corn, black beans, and different spices. I was pretty impressed and the lentils didn’t take any time to cook at all. Found some red lentils at Natural Grocers which is this really awesome organic store in town. Their bulk section had them and most of the others store only had red or white.
And, I’m sure none of you are even thinking about chili with how hot it is outside right now. 🙂
- 1 tablespoon olive oil
- 1 red peppers, diced
- 1 onion, diced
- 2 cups red lentils
- 6 cups water
- 1 15 oz can of low sodium black beans
- 1 15 oz can canned corn
- 1 can (14oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp of cumin
- 1 tsp garlic powder
- In a large dutch oven heat olive oil and add onions and bell pepper. Cook until soft. Add the lentils, beans, corn, tomtatoes and spices. Then add water. Cook on high for 10 minutes and check to see if the lentils are cooked through. Cook longer if needed and enjoy. This makes like 10 servings.