Vegan Black Bean Chili

• servings: 8 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

1 tablespoon olive oil

1 onion, diced

5 cloves garlic, minced

1 tablespoon chili powder

1 tablespoon cumin

1/2 teaspoon sugar

1 (14.5-ounce) can diced tomatoes

(2) 19 ounce can black beans, drained and rinsed

1 cup uncooked split red lentils

(2) 15-ounce cans tomato sauce

1 12oz can corn, drained

2 cups vegetable broth

juice of 1 lime

Kosher salt

fresh cracked pepper

fresh chopped cilantro

Directions

Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.

Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.

Stir in diced tomatoes, corn, black beans, lentils, and a large pinch of salt and pepper.

Then add tomato sauce and 2 cups vegetable broth.

Cover, turn heat to medium-high and bring to a simmer.

Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently.

Stir in the juice of 1 lime and season to taste with salt and pepper.

Garnish fresh chopped cilantro.

Nutrition

• Calories: 284
• Total Fat: 3.2 g
• Saturated Fat: 0.5 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 909.8 mg
• Total Carbohydrate: 49.6 g
• Dietary Fiber: 15 g
• Total Sugars: 4.2 g
• Protein: 16.5 g