Hearty Lentil Chili

With meaty mushrooms, lentils, and kidney beans forming the base for this easy lentil chili, you have a delicious plant-protein packed dinner.

Course Autumn, Mains, Pantry Recipes, Soups and Stews

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 341kcal

Heat a large pot over medium heat. Once hot, add the olive oil. Stir in the mushrooms and cook, stirring as infrequently as possible, for about 5 minutes, or until golden.
1 tablespoon olive oil, 300 grams (3 cups) mushrooms
Add the onion and cook until transluscent, another 2-3 minutes.
1 small onion
Add the garlic and cook for another minute, then stir in the cumin, salt, pepper, paprika, pepper flakes, and cinnamon.
3 cloves garlic, 1 teaspoon cumin, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon hot pepper flakes, ¼ teaspoon cinnamon
Add the tomatoes and stir. Add the water and cover, increasing the heat to bring to a boil.
400 grams (14 oz) canned diced tomatoes, 300 ml (1 ¼ cups) water
Once it's reached a rolling boil, add the beans, red lentils, and brown lentils. Cover again and reduce the heat to a simmer. Cook for about 20 minutes, or until the brown lentils are tender.
200 grams (1 cup) cooked or canned kidney beans, 100 grams (½ cup) red lentils, 100 grams (½ cup) brown lentils
Once the lentils are cooked, add the corn and turn off the heat. Taste and season if needed. Serve with avocado and pickled onions if desired.
300 grams (2 cups) frozen corn