Servings
Font
Back
Lentil Kidney Bean Chili. 1 Pot Glutenfree Recipe
5 from 3 votes

Lentil Kidney Bean Chili. 1 Pot Glutenfree Recipe

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.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 2
Calories: 381 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1/2 cup lentils brown lentils or 1 cup cooked, dry
  • 1 cup Kidney Beans cooked or canned
  • 2 tsp neutral cooking oil generic cooking oil
  • 1/2 red onion chopped
  • 1 green chili chopped (Serrano or Bird's eye or Jalapeno, to taste)
  • 2 to 3 cloves garlic chopped
  • 2 tomato chopped, medium
  • 1/2 tsp chipotle pepper powder
  • 2 to 3 tsp taco spice blend recipe below
  • 1/2 red bell pepper chopped
  • 1/4 cup celery chopped
  • 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 corn fresh or frozen
  • pickled jalapeno cilantro, lemon juice, sour cream/yogurt, guacamole, tortilla strips for garnish.

Instructions

    Cup of Yum
  1. Soak the lentils in hot water for half an hour. Drain and keep ready.
  2. In a large pan, add oil, and heat on medium. Add the onion and cook until translucent. 4 minutes.
  3. Add in the green chili pepper and garlic and cook for 2 minutes.
  4. Add the tomatoes, chipotle pepper, taco spice and cook until tomatoes are saucy. 5 minutes.
  5. Add the bell pepper, celery, mix and cook for a minute.
  6. Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes.
  7. 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.)
  8. Cook uncovered to thicken the chili or add water if too thick.
  9. Mix in the corn and 1/2 tsp lemon juice. Sprinkle a bit more taco spice blend if you like. I did.
  10. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 381

% 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.