One Pot Red Lentil Chili (Vegan & Gluten Free, Stovetop)

By Jessica Hylton - - Updated

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!

Overhead view of red lentil chili in a bowl, topped with diced avocado and sour cream.

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!

Red lentil chili in a blue pot with a ladle scooping some out.

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.

Top down view of red lentil chili topped with avocado.

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

Close up of red lentil chili in two white bowls, on a striped cloth.

 
Enjoy, friends!
 
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! via https://jessicainthekitchen.com
Overhead shot of red lentil chili in a white bowl.

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!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Course Dinner, Lunch
Cuisine American
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

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Recipe Rating




28 comments

  1. Olivia says:

    5 stars
    This was such a great, easy recipe!! I love how you just throw everything into one pot. Definitely a keeper!!

  2. James says:

    5 stars
    Really enjoyed this recipe, I added ground cumin and bay leaf. Lots left over for the freezer too!! 😋

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe James. Thank you so much for reading and leaving such a nice comment!

  3. Kate says:

    5 stars
    So tasty and super easy! Highly recommend!

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Kate! Thanks so much for reading!

  4. Lori says:

    5 stars
    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!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed both recipes Lori! Thank you so much for reading and leaving such a nice comment!

  5. Melissa says:

    5 stars
    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.

    • Gavin | Jessica in the Kitchen says:

      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!

  6. Cindy says:

    5 stars
    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!

  7. Sofia Tangedal says:

    Can’t wait to try it!
    Did you use split lentils or whole?

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Sofia!. We used whole lentils.

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