1-Pot Red Lentil Chili
User Reviews
4.9
680 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
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Servings
6
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Calories
320 kcal
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Course
Main Course
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Cuisine
Vegan
1-Pot Red Lentil Chili
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1-Pot Red Lentil Chili combines red lentils, assorted beans, and vegetables with a smoky, spicy seasoning blend for a hearty, plant-forward meal. Cooking everything in one pot builds layers of flavor and a thick, stew-like consistency. The use of fresh ingredients like onion, red bell pepper, and jalapeño adds brightness and gentle heat balanced by sweet coconut sugar.
Description
This chili begins by sautéing onion, red bell pepper, jalapeño, and garlic paste in avocado or coconut oil, seasoned with salt and black pepper. Chili powder, cumin, and smoked paprika are added to create a smoky, warming base. Diced tomatoes and tomato paste add acidity and richness, while water and red lentils provide body.
Kidney beans, black beans, and optional corn are stirred in for texture and protein. The little sweetness from coconut sugar balances the spice. Simmering until lentils are tender produces a thick chili with varied textures from beans and vegetables.
The dish can be served with rice, quinoa, fresh cilantro, avocado, or crispy chili cheese Fritos, enhancing its hearty qualities. Adjustments in jalapeño heat and seasoning can be made to taste. This recipe is a satisfying, flavorful option for a wholesome chili cooked in a single pot.
Nutrition information is estimated and should be considered approximate.
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Ingredients
- 2 Tbsp avocado oil or coconut oil
- 1 medium onion white or yellow, diced
- 1 medium red bell pepper diced
- 1/2 tsp sea salt divided // plus more to taste
- 1/2 tsp black pepper divided // plus more to taste
- 1 small jalapeno pepper remove seeds or reduce or omit for less heat, diced with seeds
- 4 cloves garlic (4 cloves yield ~2 Tbsp)
- 3 Tbsp chili powder divided // NOT chili flakes, cayenne pepper, or pure chili, blend
- 2 Tbsp cumin divided, ground
- 1 tsp smoked paprika
- 2 ounce diced tomatoes if unsalted, add more sea salt, canned
- 3 Tbsp tomato paste
- 1 ¾ cup water (plus more as needed)
- 3/4 cup red lentils thoroughly rinsed in cold water + drained, dry
- 1 ounce Kidney Beans slightly drained, can
- 1 ounce black beans slightly drained, canned
- 1-2 Tbsp coconut sugar (or maple syrup)
- 1 ounce corn optional, canned, drained
FOR SERVING optional
- DIY Chili "Cheese” Fritos
- rice or quinoa
- cilantro fresh, chopped
- avocado
Instructions
- Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
- Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.
- Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
- Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).
- Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), and stir to combine.
- Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
- Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.
- Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).
- Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.
Notes
- Remove or reduce jalapeño seeds to adjust heat level according to preference.
- Adding more water during cooking helps maintain the chili’s consistency if it becomes too dry.
- This chili can be served with rice, quinoa, fresh cilantro, avocado, or crispy chili cheese Fritos for added texture and flavor.
- Use avocado or coconut oil to sauté vegetables, which complements the spice blend.
- Nutrition information provided is a rough estimate and can vary.
Nutrition Information
Show Details
Serving
1serving
Calories
320
(16%)
Carbohydrates
52.4g
(17%)
Protein
15.9g
(32%)
Fat
6.8g
(10%)
Saturated Fat
0.7g
(4%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
427mg
(18%)
Fiber
18.9g
(76%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 320 | 16% |
| Carbohydrates | 52.4g | 17% |
| Protein | 15.9g | 32% |
| Fat | 6.8g | 10% |
| Saturated Fat | 0.7g | 4% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 427mg | 18% |
| Fiber | 18.9g | 76% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
680 reviews
Excellent
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