Rose vegan black bean chili
Here's a comfort-food classic, a dish that's sure to get everyone to the table.
Instruction
step 1
Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook for 4 to 5 minutes, stirring frequently.
step 2
Add garlic, chili powder, cumin and sugar, and stir for another minute. Add diced tomatoes, chipotles in adobo, black beans, lentils and a large pinch of salt and pepper .
step 3
Add tomato sauce and 500 mL (2 cups) vegetable broth. Cover, turn heat to medium-high and bring to a simmer. Reduce heat and simmer over medium-low for 5 to 7 minutes, or until lentils are tender, stirring frequently.
step 5
Add remaining 250 mL (1 cup) broth, if desired. Stir in lime juice and season to taste with salt and pepper. Garnish with corn chips, sour cream, cilantro and jalapeño. Makes 8 servings
ingredients
15 mL (1 Tbsp) olive oil
1 red onion, diced
Kosher salt and Fresh cracked pepper
5 garlic cloves, minced
15 mL (1 Tbsp) chili powder
15 mL (1 Tbsp) cumin
2 mL (½ tsp) sugar
1 (410 g) can diced tomatoes
10 mL (2 tsp) canned chipotles in adobo, diced
3 (425 g) cans black beans, drained and rinsed
160 g (1 cup) uncooked split red lentils
2 (425 g) cans tomato sauce
500 to 750 mL (2 to 3 cups) vegetable broth, divided Juice of 1 lime
Corn chips, vegan sour cream, freshly chopped cilantro and sliced jalapeño, for serving
tools
Hand Blender
Large Heavy Pot With Lid
Measuring Spoons
Measuring Cups
Imported from costcoconnection november_2025