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 minutesmins
Cook Time 40 minutesmins
Servings 4
Calories 377.1
Author carleigh
Equipment
Pot or dutch oven
Ingredients
1red bell pepperseeds removed, diced
½yellow oniondiced
2clovesgarlicminced
3.5CupsCrushed TomatoesCanned
1CupGreen LentilsCanned, drained and rinsed
3.5CupsOrganic Vegetable Broth
2TspCumin
2TspChili Powder
1TspSea Salt
¼TspCayenne Pepper
2TbspMaple Syrup
1cupfrozen corn
1cupcilantrochopped
2TbspAlmond 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.