This One Pot Red Lentil Chili takes only ten minutes of prep! It makes an absolutely delicious vegan chili and it incredibly easy to whip up for you and your family!
Thank you so much to everyone for your incredibly kind comments, emails, texts and messages about my last post! I’ve been prepping for the trip by making lots of recipes in advice so that I can keep sharing them throughout the time I’m away with you guys, in case I can’t make recipes for the blog while I’m there. Needless to say – this was a very delicious process, and one of the recipes I made that I couldn’t get enough of was this One Pot Red Lentil Chili. Oh my gosh. WHAT a chili!
Whether you’re prepping for Super Bowl, it’s cold by you or you’re a chili fan like me, you are really going to love this chili. This Red Lentil Chili was inspired by my Vegan Crockpot Chili and by you! Several of you asked me for a stovetop chili. It was the first “short time” chili that I made and I am honestly so glad I did.
I’m happy to present that this is one of the last satisfying meals I’ve had in a long time. The flavours are so incredibly developed in just half an hour of being on the stove, but I feel like they taste even better the next day. Not only that, but it takes such a short time to make! I honestly didn’t know that the flavours could develop so richly and so deeply but the low and slow simmer really does help that.
You end up with a Chili that filling thanks to the protein and black beans, so complex in flavour and absolutely beautiful too. Oh, and if you’re thinking of skipping the toppings, trust me don’t! Some avocado on top of this makes an UNBELIEVABLE difference. So if we’re counting off top features:
- Meal preppable
- One Pot
- Freezer friendly
- Filled with protein
- Lots of fibre
- Insanely delicious
- Great for Super Bowl parties
Enjoy, friends!
Stovetop Red Lentil Chili (Vegan & Gluten Free) 10 Min Prep
Ingredients
- 7.05g (1 cup) dry lentils
- 840ml (3 ½ cups) vegetable broth
- 400g (14 ounces) tomatoes, diced (if using canned, do not drain)
- 1 red onion (7g)
- 15 oz. can black beans
- ¼ cup chopped red bell pepper (about ½ bell pepper)
- ¼ cup chopped green bell pepper (about ½ bell pepper)
- 123g (½ cup) corn
- 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 (101.49g)
- juice of 1 lime
For Garnish
- For garnish: vegan cheese, vegan greek yogurt, parsley,
Instructions
- In the large stockpot over medium high heat, add in all the ingredients and stir completely to combine.
- Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 25-30 minutes. Stir every now and then to ensure that the lentil don't stick to the bottom. Allow to cook until the red lentils are cooked completely and begins to thicken.
- Remove from the stove, and squeeze in the juice of lime, stirring to thoroughly combine. Let it cool slightly before serving. Top with your favourite garnishes, and enjoy! I love adding some avocado on top!
Notes
This chili lasts in the fridge up to 10 days. You can also easily freeze it in a Tupperware container and thaw it in the fridge overnight when needed.
You can also make a cashew sour cream recipe to go on top.
*The chili pepper makes it spicy! If you want it less spicy, de-seed the pepper)
by Jessica
yum! this sounds good. even when i make chili in a crockpot, it really does always taste better the next day!
Made this today it was very good. I put one heaping teaspoon of cayenne in it, my husband likes his food very spicy, he loved it. Thank you for posting the recipe.
I’m so happy you guys enjoyed Jill!! Love the extra spice!