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
