I have made all sorts of lentil chili. One I came up with is so close to this recipe I found on my streaming service but with one interesting twist that I never have done and that is using coco powder, I have used coco in chili sauce, but I have never just put the powder directly in the chili. This turned out great and the exact reason why I had to share.
This is vegan friendly but so good you’ll forget that part and with all the good nutrition like 19g of fiber and 16g of protein your body will thank you and is great if you are wanting to make your gut happy.
I enjoy being able to come up with my own recipes, but it is great finding healthy recipes with Beachbody, so a big shout out to them.
Red Lentil Chili
Total Time: 30 min. Prep Time: 13 min. Cooking Time: 17 min.
Ingredients:
2 Tbsp. + 2 tsp. olive oil
1 cup / 160 g chopped onion (approx. ¾ medium)
1 cup / 150 g chopped red bell peppers
(approx. 1½ medium)
3 cloves garlic, finely chopped
3 Tbsp. chili powder
1 Tbsp. + 1½ tsp. ground cumin
2 tsp. ground smoked paprika
1 tsp. garlic powder
1½ cups / 285 g cooked red lentils
1½ cups / 255 g cooked unsalted kidney beans,
drained, rinsed
1 cup / 250 g all-natural tomato puree
1 cup / 240 ml water
1 Tbsp. unsweetened cocoa powder
1 Tbsp. pure maple syrup
¾ tsp. sea salt (or Himalayan salt)
- Heat oil in a medium pot over medium heat.
- Add onion, bell peppers, and garlic; cook, stirring occasionally, for 5 to 7 minutes, or until onion is translucent and bell
peppers soften. - Add chili powder, cumin, paprika, and garlic powder; cook, stirring continuously, for 30 seconds.
- Add lentils, beans, tomato puree, water, cocoa powder, maple syrup, and salt; stir to combine. Bring to a gentle boil;
reduce heat to medium-low. Gently boil, stirring frequently, for 10 minutes. Enjoy!
Nutritional Information (per serving):
Calories: 347 Cholesterol: 0 mg (Fixate Recipes by Beachbody)
