Name: One Pot Plant-Based Lentil Chili
Prep time: 10 min
Cook time: 40 min
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)

Certificates

Plant-Based Nutrition About the Certificate Sample Course Testimonials

Food & Sustainability About the Certificate
Courses

Whole Food, Plant-Based Cooking: A Beginner's Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
Communities

Join CNS Kitchen Join Whole Communities
Articles

Featured Article

WFPB Nutrition Fuels Faster and Stronger Half-Marathon

Articles All Topics Disease Food Sustainability Family & Kids Fitness

Articles In The Kitchen Nutrition Science Social Issues Success Stories Wellness
Recipes

Featured Recipe

Chocolate Molten Lava Soufflé
(7)

Recipes All Recipes Appetizers Beverages Breakfast Condiments Desserts Dips & Spreads Main Dish

Recipes Salad Dressings Salads Sauces Side Dishes Snacks Soups

Cooking Tips No Oil? No Problem Ingredient Substitutions Building Big Flavor Easy Meal Prep Perfect Tofu Taste & Texture Get Your Grill On Batch Cooking & Meal Prep Sweetness Without Sugar
Resources

Whole Food, Plant-Based Diet Guide The China Study Whole The Future of Nutrition
Events

Upcoming event 04/30/2024

Spotlight on Health Webinar – The Heart of the Matter: Nutrition is Only One Piece of the Puzzle

Sometimes we hear a story so heartwarming and inspirational that we have to retell it. The remarkable resilience of both the body and the human spirit is at the heart of this month’s Spotlight on Health. We invite you to join CNS Medical Advisory Board Chair Michael C. Hollie, MD, on Tuesday, April 30, for an enlightening conversation with cancer survivor and heart transplant recipient Dawn Mussallem, DO. Dr. Mussallem is a board-certified lifestyle medicine breast medicine specialist. She will share about her good health habits before she experienced multiple significant health issues and how these habits helped her recover. Her story is inspiring, and so are her tireless efforts to empower others through whole food, plant-based nutrition. Come hear Dr. Mussallem’s recipe for optimal physical and emotional health.

04/30/2024

Upcoming event 05/11/2024

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

05/11/2024

Event Calendar All Events
About

About Us Dr. T. Colin Campbell Staff & Executive Board Medical Advisory Board News Write For Us Contact Us
Donate
Español

Recipes » Soups » One Pot Plant-Based Lentil Chili

By Carleigh Bodrug

(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

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)

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.