Vegetarian Chipotle Mushroom Lentil Bean Chili
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.
Servings 4
Calories: 526.34kcal
Ingredients
Spice Blend
- ½ teaspoon Cajun seasoning
- ½ teaspoon Italian herb seasoning
- ½ teaspoon cumin powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chili powder
Pico de Gallo Pre-Prep
- 1 cup onions chopped small
- 3 garlic cloves minced or garlic pressed
- 2 medium tomatoes chopped small
- ½ cup fresh cilantro coarsely chopped
Rest of Chili
- 2 tablespoons olive oil
- 4 cups mushrooms sliced
- 2 tablespoons of chipotle in adobo coarse chop
- 4 ounces soy chorizo crumbled
- 4 cups low-sodium vegetable broth
- 1 cup split red lentils
- 15- ounce can of pinto beans
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Finishing Touch and Garnish
- 1 lime freshly juiced and zested
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup shredded pepper jack cheese blend
Serve With Optional Toppings
- low-fat sour cream
- avocado diced
- shredded pepper jack cheese blend
- tortilla chips
Equipment
- Small 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.
Video
Nutrition
Calories: 526.34kcal | Carbohydrates: 70.2g | Protein: 28.82g | Fat: 20.22g | Saturated Fat: 4.27g | Cholesterol: 8.61mg | Sodium: 1141.12mg | Fiber: 27.84g | Sugar: 9.71g
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