Do you want to try out anything nutritious yet satisfying? If yes, then you should try this dish out. This vegetarian chili is both satisfying and nutritious because of the protein-packed brown lentils and navy beans. You can add dried spices and many other pantry staples for boosting flavors.
Red lentil chili is a 1 pot dish made with simple ingredients. A flavorful, smoky, fiber and the protein-rich plant-based meal is ideal for feeding a mass and cold nights.
Prep time: 10 minutes
Cooking time: 45 minutes
Cuisine: Vegan, Gluten-Free
Ingredients and their proportions:
• Coconut or avocado oil 2 tablespoons
• Diced yellow or white onion 1 medium
• Diced red pepper 1 medium
• Black pepper and sea salt ½ teaspoon (divided)
• Diced small jalapeno 1 (remove seeds)
• Garlic 4 cloves
• Chili powder 3 tablespoons
• Ground cumin 2 tablespoons
• Smoked paprika 1 teaspoon
• Diced tomatoes 215- ounce cans
• Tomato paste 3 tablespoons
• Water 1 ¾ cup
• Dry red lentils ¾ cup thoroughly rinsed in water + drained
• Kidney beans 115-ounce (slightly drained)
• Black beans 115-ounce
• Coconut sugar 1-2tablespoons
• Corn 115-ounce can
For serving optional:
• Chopped fresh cilantro
• Quinoa or rice
Instructions to follow:
Over medium heat, heat a large pot. Once the oil is hot, add oil, red pepper, and onion. Season with a pinch of pepper and salt and stir. Sauté everything for about 3-4 minutes and stir frequently.
Add garlic and jalapeno to a mortar and pestle and crush them into a rough paste. Add red pepper and onion to the pot and season with pepper and salt.
Add chili powder, half of the cumin, tomato paste, diced tomatoes, paprika, and water, and stir everything to combine. Over medium heat, bring to a boil.
Once boiling, time to add lentils. Reduce heat to low or medium-low. Cook until lentils are tender or for about 15 minutes. You might have to add more water in case the mixture is looking dry.
Now you will have to add black beans, kidney beans, pepper and salt, and remaining chili powder and cumin and stir for combining.
Over a medium flame, bring it to a simmer and then reduce the heat to medium-low or low, add corn, and cover. Simmer for around 20 minutes for melding the flavors together. Occasionally stir.
Don’t forget to taste and if needed, adjust seasonings. You can add salt to get a salty flavor, more cumin or chili powder for smokiness, or a little maple syrup or coconut sugar for balancing the heat and drawing out other flavors as well.
You can garnish it with red onion, cilantro, fresh jalapeno, and avocado.
You can easily store the leftovers in the fridge for up to 5 days, and up to 1 month in the freezer. Whenever you want to eat it, just reheat it in the microwave or on the stovetop.
In a nutshell, this lentil chili is an ideal example of a healthy, nutritious whole food protein-packed yet meatless meal. Additionally, it is rich in fiber and so it keeps you full for a long time. Therefore, you should add it to your next meal plan.
Last Updated on August 31, 2021