• 1 tablespoon olive oil
  • 1 red onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • ½ teaspoon sugar
  • 1 (14.5 oz) can diced tomatoes
  • 2 teaspoons diced chipotles in adobo
  • (3) 15 oz. can black beans, drained and rinsed
  • 1 cup uncooked split red lentils
  • (2) 15 oz. cans tomato sauce
  • 2-3 cups vegetable broth
  • juice of 1 lime
  • Kosher salt
  • fresh cracked pepper


  • Fritos
  • vegan sour cream
  • fresh chopped cilantro
  • sliced jalapeno


1Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.


2Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.


3Stir in diced tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.


4Then add tomato sauce and 2 cups vegetable broth.


5Cover, turn heat to medium-high and bring to a simmer.


6Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.


7Stir in the juice of 1 lime and season to taste with salt and pepper.


8Garnish with Fritos, sour cream, and fresh chopped cilantro.