Lentil Kidney Bean Chili. 1 Pot Glutenfree Recipe
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5.0
3 reviews
Excellent
Lentil Kidney Bean Chili. 1 Pot Glutenfree Recipe
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This Vegan Lentil Kidney Bean Chili is packed with flavor from the Taco spice blend and chipotle pepper. Warming, 1 Pot , full of protein. Gluten-free soy-free.
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Ingredients
- 1/2 cup dry lentils brown lentils or 1 cup cooked
- 1 cup Kidney Beans cooked or canned
- 2 tsp oil
- 1/2 red onion chopped
- 1 green chili chopped (Serrano or Bird's eye or Jalapeno, to taste)
- 2 to 3 cloves of garlic chopped
- 2 medium tomatoes chopped
- 1/2 tsp chipotle pepper powder
- 2 to 3 tsp taco spice blend recipe below
- 1/2 red bell pepper chopped
- 1/4 cup chopped celery
- 2 cups water less or more to consistency preferred , use 1.5 cups if using cooked lentils
- 3/4 tsp salt or to taste
- 1/2 cup fresh or frozen corn
- pickled jalapeno cilantro, lemon juice, sour cream/yogurt, guacamole, tortilla strips for garnish.
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Instructions
- Soak the lentils in hot water for half an hour. Drain and keep ready.
- In a large pan, add oil, and heat on medium. Add the onion and cook until translucent. 4 minutes.
- Add in the green chili pepper and garlic and cook for 2 minutes.
- Add the tomatoes, chipotle pepper, taco spice and cook until tomatoes are saucy. 5 minutes.
- Add the bell pepper, celery, mix and cook for a minute.
- Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes.
- Stir, taste and adjust salt and spice, and water if needed. Reduce heat to low-medium and cover and cook for another 20 minutes or until the lentils and kidney beans are very tender. (If using cooked lentils, simmer for 5 minutes.)
- Cook uncovered to thicken the chili or add water if too thick.
- Mix in the corn and 1/2 tsp lemon juice. Sprinkle a bit more taco spice blend if you like. I did.
- Serve hot, topped with some of vegan sour cream, cashew cream or yogurt, pickled jalapenos, chopped onion, a bunch of cilantro, non dairy cheddar, salsa, sliced avocado and anything and everything. To make this Indian, add garam masala instead of taco spice.
Notes
- Taco Spice:Mix 1 Tbsp cayenne pepper, 1 tsp garlic granules, 1/2 tsp onion powder, 2 tsp cumin powder, 1 to 2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp coriander powder, 1/4 tsp black pepper. Mix and Store in an airtight container.
- Instant Pot/Pressure Cooker:Wash the lentils, drain and set aside. no need to soak. Follow steps 2 to 5 in Saute mode.Add lentils, kidney beans, salt, corn and 1 cup water. Cook on Manual hi pressure for 7 to 9 minutes. Let the pressure release naturally. Taste and adjust. Garnish and serve.
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
64g
(21%)
Protein
20g
(40%)
Fat
6g
(9%)
Sodium
772mg
(32%)
Potassium
1261mg
(36%)
Fiber
24g
(96%)
Sugar
9g
(18%)
Vitamin A
2505IU
(50%)
Vitamin C
67.1mg
(75%)
Calcium
89mg
(9%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Sodium | 772mg | 32% |
| Potassium | 1261mg | 27% |
| Fiber | 24g | 96% |
| Sugar | 9g | 18% |
| Vitamin A | 2505IU | 50% |
| Vitamin C | 67.1mg | 75% |
| Calcium | 89mg | 9% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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