Recipes » Soups » One Pot Plant-Based Lentil Chili
T. Colin Campbell Center for Nutrition Studies

One Pot Plant-Based Lentil Chili

By 18 votes, average: 4.78 out of 518 votes, average: 4.78 out of 518 votes, average: 4.78 out of 518 votes, average: 4.78 out of 518 votes, average: 4.78 out of 5(18)
This simple one-pot vegan lentil chili is warm, hearty, and comforting on even the coldest of days.
Prep: 10 mins Cook: 40 mins Yield: 4 servings
Gluten Free Low Sugar Soy Free

Ingredients

Ingredients

  • ½ yellow onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 cup cooked green lentils
  • 3 ½ cups canned crushed tomatoes
  • 3 ½ cups vegetable broth
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp sea salt
  • 2 Tbsp maple syrup
  • ¼ tsp cayenne pepper (optional)
  • 1 cup frozen corn
  • 1 cup cilantro
  • 2 Tbsp almond butter (optional)
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Heat 2-4 Tbsp vegetable broth in a pot and add the bell pepper, onion, and garlic. Sauté for 3-5 minutes.
  • 2. Drain and rinse the lentils. Add the lentils, crushed tomatoes, and the rest of the broth to the pot and bring to a boil.
  • 3. Add the spices and maple syrup, stir, and cook over medium-high heat for 15-20 minutes.
  • 4. Add the corn kernels and cilantro, stir, and cook for another 10 minutes.
  • 5. Remove from the heat, add the almond butter, and stir.
  • 6. Taste and adjust seasonings as needed. Store in a covered container for up to 5 days in the fridge.

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