YOWZA Vegetarian chili! Usually I wouldn’t look twice at a veg chili recipe but this one caught my attention because of the lentils. YUM. Meat gives chili a great texture and the fat helps so much.
This recipe is from the Half Baked blog. SHE’S AMAZING. We made the guac as well.
NOTE: WE COULD ADD LENTILS TO THE MEAT CHILI RECIPE.
Spicy Black Bean and Lentil Chili with Cotija Guacamole + Chipotle Sweet Potato Fries.
yields: 6-8 BOWLS
serving size: 6-8 BOWLS
- 3 tablespoons olive oil
- 1 sweet onion, diced
- 2 carrots, chopped — we forgot to buy these
- 4 cloves garlic, minced or grated
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 1 teaspoon cayenne (or more or less to your taste)
- 1 1/2 teaspoons salt
- 4-5 cups veggie broth
- 2 cups green lentils — we had red lentils
- 3 cups cooked black beans AND WE USED KIDNEY BEANS -drained and rinsed if using canned
- 1 (28 ounce) jar spicy marinara sauce – I USED 14OZ PLAIN MARINARA
- 2 (6 ounce) cans tomato paste
- 1 1/2 teaspoons worcestershire sauce
- sharp cheddar cheese for topping
Chipotle Sweet Potato Fries
- 2 large sweet potatoes, cut into 1/4 inch wide strips
- 2 tablespoons olive oil
- 1 clove garlic, grated
- 2 teaspoons chipotle chili powder
- salt and pepper, to taste
Cotija Guacamole (optional)
- 2 ripe avocados, peeled + pitted
- 1 jalapeno, seeded + chopped
- the juice of 1 lime
- pinch of cumin
- 1/4 cup fresh cilantro, chopped
- 1/3 cup crumbled Cotija cheese (may sub feta cheese) (optional, not vegan)
- salt, to taste
In a large heavy pot over medium high heat, add the olive oil, then the onion and carrots. Cook until the onions have softened, about 10 minutes. Add the garlic and continue to cook for about another minute. Add the chili powder, paprika, cumin, cayenne and salt. Cook for about two more minutes or until everything is fragrant.
Add the veggie broth (starting with 4 cups), spicy marinara sauce, tomato paste and Worcestershire sauce. Stir in the lentils. Crank up the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low, cover and simmer for about 20-30 minutes or until the lentils are tender.
Add the black beans and cook for about 20 more minutes. Add the extra cup of broth, if needed to thin.
While the chili is cooking, make the fries (if making). Preheat oven to 425 degrees F.
Place cut potatoes in a large bowl and drizzle with oil. Add the garlic, chipotle chili powder, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread the fries among two baking sheets in one even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more at 400 degrees F. You want the sweet potatoes to be crispy, but not burnt.
To make the guacamole, mash the avocados in a medium size bowl (I left mine pretty chunky, but go as chunky or as smooth as you like). Add the cilantro, jalapeño, lime juice, cumin, salt and pepper. Stir to combine and fold in the cotija cheese.
Serve the soup in bowls topped with guacamole, sweet potato fries and cheddar cheese.