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Vegan Lentil Chili

One Pot Vegan Lentil Chili

Print Recipe
A simple one pot vegan lentil chili based around whole, plant-based foods.
Course Main Course
Cuisine Mexican
Keyword Chili, fall vegan recipes, Lentil, Plant-Based
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 377.1
Author carleigh

Equipment

  • Pot or dutch oven

Ingredients

  • 1 red bell pepper seeds removed, diced
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • 3.5 Cups Crushed Tomatoes Canned
  • 1 Cup Green Lentils Canned, drained and rinsed
  • 3.5 Cups Organic Vegetable Broth
  • 2 Tsp Cumin
  • 2 Tsp Chili Powder
  • 1 Tsp Sea Salt
  • ¼ Tsp Cayenne Pepper
  • 2 Tbsp Maple Syrup
  • 1 cup frozen corn
  • 1 cup cilantro chopped
  • 2 Tbsp Almond Butter

Instructions

  • Heat 2-3 tbsp of broth in a pot over medium heat. Add bell pepper, onion, and garlic. Saute for 3-5 minutes until the onions start becoming translucent. Then add lentils, crushed tomatoes, and the rest of the broth.
  • Bring the contents to a boil. Add the spices, salt, and maple syrup. Stir and cook over medium-high heat for 15-20 minutes. Make sure the pot is covered with a lid. I recommend stirring your chili every few minutes.
  • Next, add the corn kernels and cilantro, and cook for another 10 minutes. Remove the chili from the heat, add the almond butter, and stir it in. Taste and adjust seasonings as needed.

Nutrition

Calories: 377.1kcal | Carbohydrates: 66.9g | Protein: 19.8g | Fat: 6.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.1g | Sodium: 889.2mg | Potassium: 1432.2mg | Fiber: 22.1g | Sugar: 18.6g | Vitamin A: 2038.7IU | Vitamin C: 65.4mg | Calcium: 163mg | Iron: 8mg