NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned black beans

0.25 cup Dry red lentils

4 tbsp Nutritional yeast

0.25 cup Frozen corn

0.5 cup Canned diced tomatoes

0.25 cup Diced yellow onion

1.5 cup Vegetable broth

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

PREPARATION

• 1

  In a medium pot, sauté the diced yellow onion with two tablespoons of the vegetable broth over medium heat until softened and translucent.

• 2

  Add the chili powder, ground cumin, garlic powder, sea salt, and black pepper, stirring for 30 seconds to toast the spices and release their aroma.

• 3

  Pour in the remaining vegetable broth, dry red lentils, canned black beans, frozen corn, and canned diced tomatoes.

• 4

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the lentils are tender and have naturally thickened the chili.

• 5

  Stir in the nutritional yeast and fresh spinach, cooking for another minute until the spinach is completely wilted and the chili is creamy.

• 6

  Ladle the chili into a bowl and serve warm, optionally garnished with fresh cilantro or a squeeze of lime.