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!
400g14 ounces tomatoes, diced (if using canned, do not drain)
1red onion
15oz.can black beans
¼cupchopped red bell pepperabout ½ bell pepper
¼cupchopped green bell pepperabout ½ bell pepper
123g½ cup corn
½small chili pepper*finely diced
1tablespoonchili powder
¼teaspooncayenne pepper
1 ½teaspoonssea salt
1teaspoonfreshly ground black pepper
1teaspoondried oregano
3clovesgarlicminced
1shredded carrot101.49g
juice of 1 lime
For Garnish
For garnish: vegan cheesevegan 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
NotesThis 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)