Cozy Bean & Lentil Red Wine Chili
Flavourful & fiber-rich
This cozy chili is so delicious, you’ll forget that it’s also incredibly healthy! The lentils and black beans mean it’s packed with protein and fiber, the potatoes thicken the dish, and the vegan-friendly red wine elevates the heartiness of the tomatoes.
This recipe is:
- Flavourful
- Satiating
- Protein-rich
- Fiber-filled
A delicious dinner, this chili will keep for up to four days in the fridge.
If you love this chili, try our Black Bean and Yam Soup next.
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Can I make this chili without wine?
Yes! To make the recipe wine-free, substitute 1 cup vegan-friendly red wine for 1 cup vegetable broth or plant-based chick’n broth.
Can I use fresh potatoes instead of canned?
Absolutely! This pantry recipe uses mainly shelf-stable ingredients that are easy to keep on hand, but can be swapped for fresh ingredients. If using fresh potatoes, you can ensure the recipe cooks evenly by dicing them rather than chopping.
Cozy Bean & Lentil Red Wine Chili
Ingredients
- 6-10 white mushrooms thinly sliced
- 1/4 onion diced
- 4 cloves garlic diced or crushed
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 cup vegetable broth or plant-based chick'n broth
- 1 cup vegan-friendly red wine or add 1 cup vegetable broth
- 1 796 mL can crushed tomatoes
- 1 540 mL can white potatoes chopped into large chunks
- 2 cups split red lentils rinsed
- Salt and pepper to taste
- 1 398 mL can black beans drained and rinsed
Instructions
- In a large pot over medium heat, saute mushrooms until browned (about 5 minutes).
- Add diced onion and cook until translucent.
- Add garlic and cook 30 seconds.
- Add spices and cook 30 seconds until bloomed.
- Add vegetable broth and wine and scrape the spices off the bottom of the pot. Bring to a light boil for 2 minutes.
- Add crushed tomatoes, lentils, potatoes, salt, and pepper. Reduce heat to medium-low and simmer covered for 20-25 minutes until lentils are tender, stirring occasionally to prevent sticking.
- Add black beans and cook for another 8 minutes uncovered.
Notes
Ingredients
For a wine-free chili, substitute 1 cup red wine for 1 cup vegetable broth or plant-based chick’n broth. If using fresh potatoes instead of canned, dice potatoes for even cooking.Serving Information
Serve on its own, topped with croutons or plant-based sour cream, or with a side of toasty garlic bread.Recipe Cost Breakdown
| Ingredients | Servings: 6 | ||
| Quantity | Measure | Cost | |
| White mushrooms | 6-12 | ea | 3.03 |
| Red onion | 1/4 | ea | .55 |
| Garlic | 4 | cloves | .20 |
| Cumin | 1/2 | tsp | .10 |
| Paprika | 1 | tsp | .20 |
| Chili powder | 1 | tsp | .20 |
| Vegetable broth | 1 | cup | .46 |
| Red wine | 1 | cup | 7.25 |
| Crushed tomatoes | 796 | mL | 3.29 |
| Canned potatoes | 540 | mL | 2.69 |
| Split red lentils | 2 | cups | 1.92 |
| Salt | 1 | pinch | .01 |
| Pepper | 1 | pinch | .01 |
| Black beans | 398 | mL | 1.69 |
| Total | 21.60 | ||
| Cost/Serving | 3.60 | ||
Nutrition
Watch Chantelle make ‘Cozy Bean & Lentil Red Wine Chili’