1 Pot Red Lentil Chili

1 Pot Red Lentil Chili

Health Rating
Prep Cook Ready in Servings
10 min 45 min 55 min 1
Scheduled for:
Lunch on Thursday

Ingredients for 1

Show Original

1/3 tbsp Coconut oil
1/8 medium pepper(s) Red bell pepper (diced)
1/8 pinch Salt and pepper (divided, to taste)
1/8 medium pepper(s) Jalapeno pepper (diced with seeds)
2/3 clove(s) Garlic
1/2 tbsp Chili powder (divided)
1/3 tbsp Cumin (divided)
1/8 tsp Paprika, smoked
1/3 can(s) (14oz) Diced tomatoes, canned
1/2 tbsp Tomato paste, canned
1/3 cup Water (more if needed)
1/8 cup Red lentils, raw (rinsed, drained)
1/8 can(s) (15 oz) Red kidney beans, canned, drained (slightly drained)
1/8 can (15oz) Black beans, canned (slightly drained)
1/8 tbsp Coconut sugar (or maple syrup)
1/8 can (15oz) Sweet corn, canned, drained (optional)
1/10 avocado(s) Avocado (for topping)
0.04 cup Cilantro (coriander) (chopped, for topping)
1/8 medium Red onion (diced)

Instructions


Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.

Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.

Add 2 Tbsp chili powder, 1 Tbsp cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.

Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).

Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining 1 Tbsp cumin, and 1 Tbsp chili powder, and stir to combine.

Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.

Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavours.

Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).

Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.

Nutrition Facts

Per Portion

Calories 457
Calories from fat 94
Calories from saturated fat 44
Total Fat 10.4 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.6 g
Cholesterol 0 mg
Sodium 805 mg
Potassium 1476 mg
Total Carbohydrate 69 g
Dietary Fiber 19.8 g
Sugars 6.9 g
Protein 21.3 g

Dietary servings

Per Portion


Meat Alternative 1.3
Vegetables 4.2

Energy sources


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