If you’re craving something hearty, vibrant, and nourishing, this Stovetop Red Lentil Chili (Vegan & Gluten Free) Recipe is an absolute must-try. It’s a warm hug in a bowl, bursting with wholesome flavors from tender red lentils to colorful bell peppers and the perfect kick from chili powder. Within just 40 minutes, you can have a comforting, protein-packed meal that’s both vegan and gluten free, making it perfect for anyone seeking something healthy without sacrificing taste or heartiness.
Ingredients You’ll Need
This chili relies on simple, nutritious ingredients that come together beautifully to create depth in flavor and texture. Fresh vegetables, spices, and the humble red lentils each play a crucial role in bringing this dish to life.
- 1 cup dry lentils: The star of the show, they cook quickly and provide a creamy texture and protein boost.
- 840 ml vegetable broth (3 ½ cups): Adds savory depth and keeps the chili moist and flavorful without overpowering.
- 400 g diced tomatoes (14 ounces), do not drain: Their natural acidity balances the spices while enriching the tomato base.
- 1 red onion: Offers sweetness and a subtle crunch that mellows nicely as it simmers.
- 15 oz. can black beans: For added texture, fiber, and plant-based protein.
- ¼ cup chopped red bell pepper (about ½ bell pepper): Brings a mild sweetness and bright color.
- ¼ cup chopped green bell pepper (about ½ bell pepper): Adds freshness and a slight crispness.
- 123 g corn (½ cup): A touch of natural sweetness that complements the spices.
- ½ small chili pepper, finely diced: Delivers gentle heat; remove seeds to reduce spiciness.
- 1 tablespoon chili powder: Essential for that classic chili warmth and aroma.
- ¼ teaspoon cayenne pepper: For a subtle kick that wakes up the taste buds.
- 1 ½ teaspoons sea salt: Enhances all the natural flavors without overpowering.
- 1 teaspoon freshly ground black pepper: Adds a gentle bite and complexity.
- 1 teaspoon dried oregano: Imparts an earthy, herbaceous backdrop.
- 3 cloves garlic, minced: A must-have aromatic that deepens the savory notes.
- 1 shredded carrot (about 101 g): Brings a touch of sweetness and extra nutrients unseen but very much appreciated.
- Juice of 1 lime: Added at the end to brighten and lift all the flavors perfectly.
How to Make Stovetop Red Lentil Chili (Vegan & Gluten Free) Recipe
Step 1: Combine All Ingredients in a Stockpot
Start by adding every ingredient except the lime juice and garnishes into a large stockpot over medium-high heat. Stir thoroughly to ensure everything is well mixed and nothing is sticking to the bottom. This one-pot approach is perfect for busy days and keeps cleanup minimal.
Step 2: Bring to a Boil then Simmer
Allow the mixture to come to a rolling boil, then reduce the heat so it gently simmers. Keep the pot partially covered to let some liquid evaporate, stirring occasionally so the lentils don’t cling to the pot. This slow simmer lets the lentils soften and the flavors meld into that perfect chili consistency over 25-30 minutes.
Step 3: Finish with Lime Juice
Once the chili thickens and the lentils are tender, remove the pot from heat and squeeze in the fresh lime juice. This final touch adds a refreshing zing that contrasts beautifully with the deep, smoky spices, creating a dynamic balance to every spoonful.
Step 4: Serve Warm with Your Favorite Toppings
Let the chili cool just enough so it’s comfortable to eat, then pile on your preferred garnishes and savor!
How to Serve Stovetop Red Lentil Chili (Vegan & Gluten Free) Recipe
Garnishes
Elevate your chili experience by topping it with creamy vegan cheese or a dollop of vegan Greek yogurt for richness. Fresh parsley or cilantro adds a burst of herbal brightness, and slices of ripe avocado bring a luxurious creaminess that pairs wonderfully with the spice.
Side Dishes
This chili is perfectly satisfying on its own, but if you want a little extra, consider pairing it with a crisp green salad, warm gluten free cornbread, or even tortilla chips for crunch. Each side complements the chili’s texture and rounds out your meal.
Creative Ways to Present
For casual gatherings, serve the chili in individual bowls with an array of garnishes on the side so guests can customize their bowls. Another fun idea is to use it as a topping for baked sweet potatoes or stuffed peppers—both add a fresh twist and double the colorful appeal.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the refrigerator for up to 10 days, making it a fantastic option for meal prep or busy weeknights when you want nourishing food ready to enjoy without any fuss.
Freezing
Feel free to portion the chili into airtight containers and freeze it for up to three months. Thaw it overnight in the fridge to maintain the best texture before reheating.
Reheating
When ready to eat, reheat gently on the stovetop or in the microwave, stirring occasionally. Adding a splash of water or broth helps restore its original consistency, especially if it has thickened in the fridge or freezer.
FAQs
Can I use different types of lentils in this chili?
Red lentils work best because they cook quickly and break down nicely to create a creamy texture. Other lentils like green or brown might need longer cooking times and may not have the same smooth consistency.
Is this chili spicy? What if I don’t like heat?
The small chili pepper and cayenne add a moderate kick, but you can easily adjust the spice level by removing the chili seeds or using less cayenne. The dish is flexible to suit your taste perfectly.
Can I make this recipe in a slow cooker?
Absolutely! Combine all ingredients (except lime juice and garnishes) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally if you can. Add the lime juice just before serving.
Is this chili high in protein?
Yes, the red lentils and black beans provide a great amount of plant-based protein, making this chili satisfying and balanced, especially for vegans and vegetarians looking to meet their protein needs.
How can I make this recipe gluten free?
This recipe is naturally gluten free, but always check your canned goods and broth labels to ensure no hidden gluten-containing additives.
Final Thoughts
This Stovetop Red Lentil Chili (Vegan & Gluten Free) Recipe is one of those rare gems that combines ease, comfort, and nutrition all in one pot. Whether you’re feeding a crowd or just yourself, it warms the soul and pleases the palate with every spoonful. I truly encourage you to give it a try and make it your own with favorite toppings and sides. It’s sure to become a cherished staple in your recipe collection!
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Stovetop Red Lentil Chili (Vegan & Gluten Free) Recipe
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegan,Gluten Free
Description
This One Pot Red Lentil Chili is a wholesome, vegan and gluten-free meal that requires only ten minutes of prep time. Packed with nutritious lentils, black beans, fresh vegetables, and a blend of spices, this chili is easy to make and perfect for a comforting family dinner. Rich in protein and fiber, it’s both delicious and nourishing.
Ingredients
Main Ingredients
- 1 cup dry lentils
- 840 ml vegetable broth (3 ½ cups)
- 400 g diced tomatoes (14 ounces), do not drain if using canned
- 1 red onion, chopped
- 15 oz can black beans, drained and rinsed
- ¼ cup chopped red bell pepper (about ½ bell pepper)
- ¼ cup chopped green bell pepper (about ½ bell pepper)
- 123 g corn (½ cup)
- ½ small chili pepper, finely diced*
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1 shredded carrot (about 101.49 g)
- Juice of 1 lime
For Garnish
- Vegan cheese
- Vegan Greek yogurt
- Fresh parsley
- Optional: sliced avocado
Instructions
- Combine Ingredients: In a large stockpot over medium-high heat, add the dry lentils, vegetable broth, diced tomatoes (with juices), chopped red onion, black beans, red and green bell peppers, corn, finely diced chili pepper, chili powder, cayenne pepper, sea salt, black pepper, dried oregano, minced garlic, and shredded carrot. Stir everything completely to combine, ensuring the lentils and spices are evenly distributed.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and let the chili cook for 25 to 30 minutes. Stir occasionally to prevent the lentils from sticking to the bottom. The chili is ready when the lentils are fully cooked and the mixture has thickened to a hearty consistency.
- Finish and Serve: Remove the pot from heat and stir in the juice of one lime to brighten the flavors. Allow the chili to cool slightly before serving. Garnish with your favorite toppings such as vegan cheese, vegan Greek yogurt, fresh parsley, or avocado slices for added creaminess and flavor.
Notes
- This chili lasts up to 10 days in the refrigerator, making it perfect for meal prep.
- You can freeze the chili in airtight containers and thaw it in the fridge overnight for easy reheating.
- For a creamy topping, try making a cashew sour cream recipe to complement the chili.
- The chili pepper adds heat; if you prefer a milder chili, remove the seeds from the chili pepper before adding.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
