Description

Lentil Taco Chili is a hearty and flavorful dish that marries the comfort of chili with the zest of taco spices. Packed with tender lentils, fresh vegetables, and bold spices, this recipe is perfect for cozy evenings or festive gatherings. Easy to prepare and endlessly adaptable, it promises to be a crowd-pleaser at any table. Enjoy a bowl of this nutritious delight that’s sure to satisfy your cravings while keeping things healthy!

Ingredients

Scale

1 cup green or brown lentils
1 medium sweet onion, diced
3 cloves garlic, minced
1 cup bell peppers (mixed colors), diced
2 tsp cumin
2 tsp chili powder
1 tsp smoked paprika
1 can (14.5 oz) fire-roasted tomatoes
4 cups low-sodium vegetable broth
Juice of 1 lime

Instructions

Prep the veggies by dicing the onion and bell peppers.
In a large pot, heat 2 tbsp olive oil over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
Stir in diced bell peppers, cumin, chili powder, and smoked paprika; cook for an additional 5 minutes.
Add rinsed lentils and canned tomatoes, then mix in vegetable broth.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 30-35 minutes until lentils are tender but not mushy.
Squeeze fresh lime juice before serving and garnish with cilantro if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 230
Sugar: 4g
Sodium: 350mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 14g
Protein: 12g
Cholesterol: 0mg

Keywords: For added sweetness, consider including corn or swapping lentils for black beans. Adjust spice levels by varying jalapeño or chili powder quantities based on personal preference. This chili can be stored in an airtight container in the fridge for up to five days.