One Pot Plant-Based Lentil Chili
What You'll Need
3 ½ cups canned crushed tomatoes
1 cup canned green lentils
1 red bell pepper, chopped
½ yellow onion, chopped
4 garlic cloves, minced
3 ½ cups organic vegetable broth
2 tsp cumin
2 tsp chili powder
1 tsp sea salt
¼ tsp cayenne pepper
1 cup frozen corn
2 Tbsp almond butter (optional)
1 cup cilantro
2 Tbsp maple syrup
How to Make It
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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