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Apparently, I am all about black beans this week.
Didn’t mean to show you two black beans recipes in a row, they just happened. And you know what? I was even thinking about making black bean brownies this week, but I stopped myself because, I don’t know, is that weird? I feel like it’s a little weird so I am kind of skeptical. I mean, can’t I just make my brownies with loads of butter and all the good things that usually go into brownies?
Any thoughts on black bean brownies? I think I am just a bit too much of brownie purest to try them out, but I could be persuaded.
Ok, but let’s talk about serious things. Now that I am in my own place, I am finding the quiet while I cook kind of weird. Well, honestly I haven’t really been alone while cooking, except for on the weekends and even then, I have had workers coming in and out. BUT on the few days that it has been just me, I have been listening to Pandora to break up the quiet (remember I come from a family of nine, plus the “extras”). The thing is I am so tired of hearing the same stuff.
I need music suggestions. Currently I am listening to a lot of Taylor Swift Radio and umm, it is just so not doing it for me. I mean, I love T-swift, but I like a little variety, and when you are in the kitchen cooking for more than six or even eight hours, even Taylor can get old. And since I really haven’t had time to keep up with all the new music out there, I totally need some help. I thought of asking my brothers, but then swayed away from that in fear of what they might suggest. I mean, it could possibly good, but it could also be really bad. You never know with them.
So what do you guys like? I’m pretty open to everything… just not rap. I really cannot handle rap.
Also, music is like a million and one times better than screaming little girls. Just sayin.
Double also, chili loaded with beans and lentils is totally my new favorite! Who knew a vegetarian chili could pack in so much flavor and texture? Not my meat-eating brothers, that is for sure. And yes, they never even tried this. Losers I tell ya… with the exception of Brendan, because he will eat anything. Gotta love having him around!
Anyway, I made this spicy black bean and lentil chili last week while all of my family was still here because I knew that my cousins would eat a bean filled chili. I am not sure who actually had a chance to try it though since we had so many people and so much food in one house at one time. But people did try it and the reviews were good, and um hello, I clearly thought it was awesome.
I added some super fun toppings to mine, but if you are short on time, the chili is delicious solely on its own.
If you do have the time though, I highly recommend making the fries and most definitely the guacamole. It’s the perfect chili topper. Especially if you use the fries to sort of scoop up the chili and then get a little guac on there too. So flippin delicious and totally cold weather appropriate too!
Ok, so what else? The chili is super easy to make and there is a good chance that you’ll have all the ingredients on hand. It’s mostly just some spices, tomatoes, a little broth, lentils and black beans. I always have these foods in my panty, but I’m not sure if this is standard for most, since I try to keep a pretty well stocked pantry. While, I try, but it seems I am ALWAYS out of whatever I need and either running to the store or sending a family member…which may not be happing all that much anymore since I am now out of the family house.
Oh no.
Seriously though, don’t let anything scare you off from this recipe. If you’re short on time, simply make the chili. If you do have some time though, make the fun toppings too. Either way it’s a beyond delicious, cozy winter meal!
OH and extra healthy too! Yahoo!!
Spicy Black Bean and Lentil Chili with Cotija Guacamole + Chipotle Sweet Potato Fries.
Servings: 8 Bowls
Calories Per Serving: 863 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Chili
- 3 tablespoons olive oil
- 1 sweet onion diced
- 2 carrots chopped
- 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
- 3 cups cooked black beans drained and rinsed if using canned
- 1 (28 ounce) jar spicy marinara sauce
- 2 (6 ounce) cans tomato paste
- 1 1/2 teaspoons worcestershire sauce (optional not vegan friendly)
- 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
- salt to taste
Instructions
- 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.
Now pass the spoons please!
Hi! This recipe looks amazing and I’m going to make. I only have red lentils – will these work too? Thank you!
Hey Emily,
Yes, red lentils will also work well here. I hope you love the recipe. Let me know how it turns out! xTieghan
In my experience with red lentils in chili, they are softer/more delicate than green or brown lentils. Often they dissolve completely into the sauce, giving it nice body. If you use them here, they might dissolve away and it’ll appear a little more saucy and bean-y, less lentil texture, but no doubt delicious!!
Made this whole recipe and love love LOVE! My husband has asked for the guacamole three times independent of the chili ? !!!
I LOVE this recipe! It’s a staple that we make again and again!!
Thank you so much Kasey! xTieghan
This is a great recipe! There were raves all around. I added a little grilled corn I had on hand, and didn’t add all the chili powder or any jalepeno(we were out)- but every thing else was spot on for our tastes. Comes together quick and easy. Loved it.
Thank you so much Antoinette!! I am really glad this turned out so well for you! xTieghan
Was looking for a good vegetarian dinner, and made this. OH. MY. GOD. It’s so hearty and flavorful — the toppings are indeed a must. My fiancé and I were raving all through dinner.
Thank you Sarah!! That is so great to hear! xTieghan
One of the best and most filling vegetarian chilis I’ve had! The jar of marinara and smoked paprika also made it one of the most unique recipes I’ve tried. I added in some red bell pepper since I had some I needed to use. It was the perfect winter dinner!
Hi Callie! That is so great to hear! Thank you so much for trying this one! xTieghan
Mine seems a bit watery, or just that there’s a lot of sauce, any tips? Should I continue to cook it down?
Hi! Yes, just continue to cook it down until it reaches your desired consistency. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Great recipe, Teigan! I made this tonight and the combination of spices are absolutely delicious. I think next time I will use a little less chilli powder, but otherwise it was wonderful. I actually made a meat version using grass fed ground beef and kidney beans. The texture was on point. Thank you!
That is so great! Thank you so much Donna! xTieghan
This is a ‘genius’ recipe that I make throughout fall and winter. The chili is amazing by itself or with all of the ‘extras’. I’ve used baked sweet potatoes instead of fries and ‘loaded’ them with chili and toppings. I’ve taken the chili and used it, along with the guac, as a filling for burritos. SO versatile and delicious…a favorite!
Thank you so much Kathy! I am so glad you loved this!
Sounds great. I will try this. Music suggestion: Needtobreathe on pandora…?
Thank you Robyn!
Can you freeze this dish? Sorry, I clicked too early.I meant to give five stars!
Can you freeze this dish?
Yes, this works great for freezing! You can freeze up to 3 months. Then thaw before heating. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi!
Can you clarify the ingredient “2 ounce cans tomato paste 6” pls? I’m not sure how to read that particular ingredient. I am hoping to make this soon!
Thank you!
Also the “1 ounce jar spicy marinara sauce 28, I use DeLallo” … is that a 28 ounce jar spicy marinara”?
Yes, it is a 28 ounce jar
So sorry about this! Recipe is all fixed. It is 2 (6 ounce) cans. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Love this chili! Black bean brownies sound AWESOME! i looove jammin to steely dan when im cookin. But i love oldies. England dan and john ford coley are also a great to jam to. Very easy listening. Also, i cant forget, fleetwood macs album Rumors, greatest of all time. Haha
Thanks so much!! My dad puts on a lot of oldies! I enjoy them lots. Thank you!
We made this chili tonight, following the recipe exactly, except for a bit less chili powder. The lentils didn’t cook thoroughly and the flavor of the pasta sauce overwhelmed the dish, so it was like a big bowl of thick spicy marinara sauce with tough lentils. I couldn’t figure out how to fix it so we threw out the leftovers – all $16 worth!! On the good side, the sweet potato fries were very good and we will make those again!
Hi Regina, I am really sorry this recipe did not work out for you. Sometime things just end up cooking differently for some people. Again, really sorry it didn’t work out. Please let me know if you have any questions. I am however, really happy you enjoyed the fries!
Hi this looks amazing! Will it reheat well if I make a day ahead & refrigerate? Thanks!
Yes, that will be great! Hope you love this! 🙂