1-Pot Red Lentil Chili
, Serves 6
A hearty one-pot vegan chili; red lentils melt into a smoky tomato base with kidney and black beans.
| 2 Tbsp avocado or coconut oil | Sauté onion & pepper 3-4 min | Crush jalapeño & garlic, add, season | Add spices, tomatoes, paste, water; boil | Add lentils, simmer 15 min | Add beans, salt, pepper, cumin, chili | Add corn, cover, simmer 20 min | Taste, adjust with sugar | Serve with fritos, rice & garnishes |
| 1 medium white or yellow onion, diced | ||||||||
| 1 medium red pepper, diced | ||||||||
| 1 pinch each sea salt and black pepper (first addition) | ||||||||
| 1 small jalapeño, diced with seeds (less for less heat) | ||||||||
| 4 cloves garlic (~2 Tbsp), crushed with the jalapeño | ||||||||
| 1 pinch each sea salt and black pepper (second addition) | ||||||||
| 2 Tbsp chili powder blend (first addition) | ||||||||
| 1 Tbsp ground cumin (first addition) | ||||||||
| 1 tsp smoked paprika | ||||||||
| 2 15-oz / 425 g cans diced tomatoes | ||||||||
| 3 Tbsp tomato paste | ||||||||
| 420 ml water, plus more as needed | ||||||||
| 150 g dry red lentils, rinsed and drained | ||||||||
| 1 15-oz / 425 g can kidney beans, slightly drained | ||||||||
| 1 15-oz / 425 g can black beans, slightly drained | ||||||||
| 1/4 tsp each sea salt and black pepper (third addition) | ||||||||
| 1 Tbsp ground cumin (remaining) | ||||||||
| 1 Tbsp chili powder blend (remaining) | ||||||||
| 1 15-oz / 425 g can corn, drained (optional) | ||||||||
| 1-2 Tbsp coconut sugar or maple syrup, to balance | ||||||||
| DIY Chili "Cheese" Fritos | ||||||||
| Rice or quinoa | ||||||||
| Fresh chopped cilantro | ||||||||
| Avocado |
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