Veggie Chili

Name: Veggie Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 Onion; 2 Bell Peppers; 3 cloves Garlic; 2 tsp Cumin; 2 tsp Smoked Paprika; 1 tsp Oregano; 2 tbsp Tomato Paste; 1 Canned Tomatoes; 1 tsp Salt; 1 Black Beans; 1 Lentils; 14 oz Edamame; 8 Tortillas; 7 oz Greek Yogurt

By Eatpace

Black beans, lentils and edamame simmer with peppers and spices in this vegetable chili, finished with Greek yogurt. Canned beans and lentils keep cooking time short.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 648; kcal per serving
Protein: 35g; per serving

Plan this dinner Jump to recipe

Bean, lentil and edamame chili topped with Greek yogurt, served with corn tortillas.

35 min

Method

6 steps 10 min prep · 25 min cook

Cook

Step 1. Heat Olive Oil in a large pot over medium heat. Add Onion and Bell Pepper and cook, stirring, until softened, about 6 minutes.
Step 2. Stir in Garlic, Cumin, Smoked Paprika, Oregano and Tomato Paste. Cook until fragrant and the paste darkens slightly, about 1 minute.
Step 3. Add Canned Tomatoes, Water and Salt, scraping the bottom of the pot. Bring to a simmer, then lower the heat and cook until the peppers are tender, about 10 minutes.
Step 4. Stir in Black Beans, Lentils and Edamame. Simmer until the edamame is tender and the chili is thick enough to mound on a spoon, about 8 minutes.
Step 5. Meanwhile, warm Tortilla in a dry skillet over medium heat until pliable and lightly spotted, about 30 seconds per side. Wrap in a clean towel to keep warm.

Finish & serve

Step 6. Divide the chili among bowls and top with Greek Yogurt. Serve with the warm tortillas.

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Tips

Swap it

Use a plain dairy-free yogurt to make the chili vegan.

Leftovers

Refrigerate the chili and yogurt separately for up to 4 days, and reheat the chili until steaming.

Good to know

If the chili thickens too much, stir in a splash of water as it simmers.

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