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Recipes » Soups » One Pot Plant-Based Lentil Chili
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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)

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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