Lentil chili is usually made with brown lentils, but I prefer split mung beans for speed. Cocoa powder is the secret ingredient. Cooktime is around ten minutes.

cost	calories	net carbs	fat	fiber	protein	sugar
~$0.701	242	33	1	10	13	8

Ingredients

• large microwave-safe bowl
• 1/4 cup dry split mung beans
• 3/4 cup water
• 1 tbsp broth base (I use beef)
• garlic (I use granulated)
• onion (I use powdered)
• 1 tbsp chili powder
• 1 tsp cocoa powder
• 1 tsp ground cayenne
• 1 tsp oregano
• 2 tbsp tomato paste

Directions

• rinse beans
• combine all ingredients, stir
• microwave on high until liquid is absorbed and beans are tender, about 5-10 minutes
• stir in a few ice cubes until cool enough to eat
• salt to taste

Notes

Canned diced tomatoes are a good addition if you keep them around, though I find tomato paste is sufficient for flavor.

Brown, black, green, or yellow lentils can replace the mung beans, albeit with a longer cook time. Avoid red lentils: they’re quick to cook, but will break up and leave the chili without texture.

Frozen vegetables and dried mushrooms are good choices to add volume. A vegetable oil of your choice - I use olive - will add fat and boost satiety.

Thickeners like chickpea flour or psyllium husk can be added afterwards if the consistency is watery.