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!
This post was originally published on January 22, 2018.
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!
Chili on the Stovetop
Whether you’re prepping for Thanksgiving, 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.
Red Lentil Chili benefits
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
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!
Ingredients
- 1 cup dry lentils
- 840 ml 3 ½ cups vegetable broth
- 400 g 14 ounces tomatoes, diced (if using canned, do not drain)
- 1 red onion
- 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
- 123 g 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
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
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)
Nutrition
Calories: 177kcal | Carbohydrates: 34g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 1156mg | Potassium: 610mg | Fiber: 13g | Sugar: 5g | Vitamin A: 2117IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 4mg
by Jessica
This was such a great, easy recipe!! I love how you just throw everything into one pot. Definitely a keeper!!
Really enjoyed this recipe, I added ground cumin and bay leaf. Lots left over for the freezer too!! 😋
We’re so happy that you enjoyed this recipe James. Thank you so much for reading and leaving such a nice comment!
So tasty and super easy! Highly recommend!
Awesome we’re so happy you enjoyed it Kate! Thanks so much for reading!
I made this along with your best ever cornbread recipe. It was the perfect pairing! I didn’t use the small chili pepper because I didn’t have one. I thought it was the perfect spice level with the cayenne pepper. Delicious recipe, as always. Thank you!
We’re so happy that you enjoyed both recipes Lori! Thank you so much for reading and leaving such a nice comment!
This recipe was so delicious and so easy!! Even my husband, who is a hands down meat eater ate and enjoyed this chili. I followed the recipe exactly but added some extra veggies (extra of everything in the recipe, plus a zucchini and half a can of pumpkin purée). Will be making this recipe over and over.
We’re so happy that you and your husband enjoyed this recipe Melissa! Thank you so much for reading and leaving such a nice comment!
Another home run of a recipe Jessica! Loved that I could throw everything in the pot and just cook. Ready in 30 minutes. I like extra spice so added in some Chipotle chili powder and some cumin. Didn’t have bell peppers so used a poblano instead and added in a zucchini because, why not. This is definitely a keeper and will make a great lunch this week because it is cold here in New Hampshire.
Thank you!
Can’t wait to try it!
Did you use split lentils or whole?
Thanks so much Sofia!. We used whole lentils.