Hearty Red Lentil Chili made in 1 pot with simple ingredients! A smoky, flavorful plant-based meal that’s high in protein and fiber, perfect for cold nights and to feed a crowd.

Ingredients

  • 2 tablespoon Avocado or coconut oil
  • 1 medium white or yellow onion, diced
  • 1 medium red pepper, diced
  • 1/2 cc sea salt and black pepper each (shared // more more to taste)< /span>
  • 1 small Jalapeño, diced with seeds (Remove seeds or reduce or omit for less heat)< /span>
  • 4 Cloves Garlic (4 cloves make ~2 tbsp)
  • 3 soup Chilli blend Powder (shared // NO chili flakes, cayenne, or pure chili)
  • 2 tablespoon ground cumin (shared)
  • 1 cc smoked paprika
  • 2 15 ounces Cans of Diced Tomatoes (if unsalted, add more sea ​salt)
  • 3 soup Tomato paste
  • 1 ¾ cup water (more if needed)< / li>
  • 3/4 cup dried coral lentils rinse well in cold water + drained< / span>
  • 1 15 ounces Can of red beans (slightly drained) < /li>
  • 1 15 ounces Can of black beans (slightly drained) < /li>
  • 1-2 tablespoon Coconut sugar (or maple syrup)
  • 1 15 ounces Canned Corn, drained (optional)

Instructions

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  • Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 1 month. Reheat on the stovetop or in the microwave.
  • Share With Your Friends!!

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