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 vegetable broth (3 ½ cups)
- 400 g diced tomatoes (14 ounces), do not drain if using canned
- 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 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 (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
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