A spicy one-pot meal with browned mushrooms, tomatoes, garlic, onions, and fresh cilantro then simmered with chipotle peppers, soy chorizo, pinto beans, and red lentils, then topped with pepper jack cheese, avocado, sour cream, and pico de gallo and serve with tortilla chips.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings 4
Course: Vegetarian, Main Meal, Dinner, Stews
Cuisine: Central American, Latin, Mexican, North American, South American
Keyword: 45 minute meal, Cheese, Dinner, Egg Free, Fall, Gluten-Free, Healthy, Main Meal, Meal Prep, Mushrooms, Nut-Free, One Pot Meal, Pescatarian, Pollotarian, Saute Pan, Spicy, Stews, Stove Top, Vegetarian
Calories: 526.34kcal
Ingredients
Spice Blend
½teaspoonCajun seasoning
½teaspoonItalian herb seasoning
½teaspooncumin powder
¼teaspoonground cinnamon
¼teaspoonchili powder
Pico de Gallo Pre-Prep
1cuponionschopped small
3garlic clovesminced or garlic pressed
2medium tomatoeschopped small
½cupfresh cilantrocoarsely chopped
Rest of Chili
2tablespoonsolive oil
4cupsmushroomssliced
2tablespoonsof chipotle in adobocoarse chop
4ouncessoy chorizocrumbled
4cupslow-sodium vegetable broth
1cupsplit red lentils
15-ouncecan of pinto beans
½teaspoonkosher salt
¼teaspoonground black pepper
Finishing Touch and Garnish
1limefreshly juiced and zested
¼teaspoonkosher salt
¼teaspoonground black pepper
¼cupshredded pepper jack cheese blend
Serve With Optional Toppings
low-fat sour cream
avocadodiced
shredded pepper jack cheese blend
tortilla chips
Equipment
Small Mixing Bowl
Medium Mixing Bowl
Medium Saute Pan, Dutch Oven, or Cast Iron Skillet
Instructions
Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
Make the Spice Blend: Combine the Cajun seasoning, Italian herb seasoning, cumin powder, ground cinnamon, and chili powder in a small mixing bowl and set aside.
Make Pico de Gallo Pre-Prep: In a medium mixing bowl, combine the onions, garlic, tomatoes, and cilantro and set aside.
Cook the Vegetables and Herbs: Heat a medium saute pan, dutch oven, or cast iron skillet with oil and brown the mushroom on medium-high. Then, add half of the pico de gallo mixture and cook for 5 minutes or until the onions are tender, stirring occasionally.
Build Up the Chili: Add and combine the chipotle in adobo and soy chorizo and cook for 2 minutes to allow the ingredients to meld with the vegetables, stirring occasionally.
Finish the Chili: Add the lentils, pinto beans, vegetable broth, spice blend, salt, and pepper, combine well and bring to a simmer. Then simmer for 15 minutes or until the lentils are tender.
Finish the Pico de Gallo: While the chili simmers, add the lime juice and zest to the rest of the pico de Gallo prep and set aside to allow the flavors to infuse.
Serve the Chili: Bowl up the chili, top with sour cream, diced avocados, pico de gallo, sprinkle on cheese and eat with your favorite tortilla chips.