1-Pot Red Lentil Chili: Easy, Hearty, and Plant-Based Comfort Food
A nourishing blend of lentils and spices delivers comfort in every hearty spoonful.
1-Pot Red Lentil Chili
There’s nothing more comforting on a cold evening than a big, hearty bowl of chili. This 1-pot red lentil chili brings the rich, smoky, and satisfying flavors you crave, with the added bonus of being easy to prepare and fully plant-based. Perfect for busy weeknights and crowd-pleasing meals, this recipe is loaded with fiber, protein, and deeply savory notes. Best of all, everything comes together in one pot for minimal cleanup.
Why You’ll Love This Red Lentil Chili
- Protein-packed: Red lentils and beans provide a substantial plant-protein boost.
- Fiber-rich: A blend of legumes and vegetables makes for a satiating meal.
- One-pot simplicity: Streamlined cooking and cleaning.
- Smoky, bold flavor: Classic chili seasoning, smoked paprika, and veggies make each spoonful crave-worthy.
- Customizable: Adjust the spice, sweetness, and add-ins to your liking.
Key Features
- Vegan and gluten-free (with appropriate toppings)
- Ready in about 40 minutes
- Pantry staples and fresh vegetables come together for maximum flavor
- Great for meal prep and freezing
Ingredients
The following ingredients lay the foundation for a robust, flavorful chili with a nourishing profile. Many are pantry staples, so you may already have what you need!
- 2 Tbsp avocado or coconut oil
- 1 medium white or yellow onion, diced
- 1 medium red bell pepper, diced
- 1/2 tsp each sea salt and black pepper (plus more to taste)
- 1 small jalapeño, diced with seeds (remove or reduce for less heat)
- 4 cloves garlic, minced (about 2 Tbsp)
- 3 Tbsp chili powder blend (divided; not chili flakes, cayenne, or pure chili)
- 2 Tbsp ground cumin (divided)
- 1 tsp smoked paprika
- 2 (15-ounce) cans diced tomatoes (if unsalted, add more salt to taste)
- 3 Tbsp tomato paste
- 1 ¾ cup water (plus more as needed)
- 3/4 cup dry red lentils, rinsed and drained
- 1 (15-ounce) can kidney beans, slightly drained
- 1 (15-ounce) can black beans, slightly drained
- 1–2 Tbsp coconut sugar or maple syrup
- 1 (15-ounce) can corn, drained (optional)
Suggested Toppings and Sides
- DIY Chili “Cheese” Fritos
- Steamed rice or quinoa
- Fresh chopped cilantro
- Avocado slices
Step-by-Step Instructions
- Sauté the Aromatics
Heat oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened, stirring occasionally. Add diced red pepper, half the salt and pepper, and jalapeño. Cook another 2-3 minutes until veggies begin to soften. - Add Garlic and Spices
Add minced garlic, 2 Tbsp chili powder, 1 Tbsp cumin, and smoked paprika. Stir constantly for about 1 minute until fragrant, ensuring spices don’t burn. - Tomatoes and Paste
Add diced tomatoes (with their juices) and tomato paste. Stir thoroughly to combine, scraping up any bits from the bottom of the pot. - Liquids and Lentils
Pour in water, then add rinsed red lentils. Stir gently and bring to a simmer. - Simmer
Partially cover and simmer for 15 minutes, stirring occasionally and adding more water if needed to keep a thick but stirrable consistency. - Add Beans and Remaining Flavorings
Add kidney beans, black beans, corn (if using), coconut sugar, remaining chili powder and cumin, and adjust salt and pepper to taste. Simmer uncovered for another 10–15 minutes, stirring occasionally, until lentils and vegetables are tender. - Adjust and Serve
Taste and adjust seasonings: Add more salt for flavor, more chili powder for heat, or extra coconut sugar/maple syrup for sweetness as preferred. Serve as-is or over rice/quinoa, topped with your favorites.
Tips for Success
- Thickness — This chili should be hearty and stew-like, not soupy. Add water incrementally if needed while simmering.
- Red Lentils — They break down and thicken the chili, giving it a creamy, rich base. Be sure to rinse them well before adding.
- Spice Level — For milder chili, remove the jalapeño seeds or omit the jalapeño; for extra kick, use a spicy chili powder and keep seeds in.
- Make-ahead & Freezing — This chili stores well in the fridge (up to 5 days) and can be frozen for up to a month. Thaw overnight and reheat gently.
Recipe Variations & Substitutions
- Beans: Substitute pinto or navy beans for either of the listed beans for variety.
- No Corn? Omit or substitute with chopped carrots or sweet potato for more texture and sweetness.
- Add greens: Stir in spinach or kale during the last few minutes of cooking for added nutrition.
- Sweetness: Maple syrup can be used in place of coconut sugar.
- Allergy-friendly: Use oil and toppings that fit your dietary needs (e.g., skip the corn for corn allergies).
What to Serve with Red Lentil Chili
- Steamed rice or quinoa to soak up all the flavors.
- Crispy tortilla chips for crunch.
- Cornbread or vegan “cheese” fritos for a savory side.
- Fresh avocado slices or a dollop of vegan sour cream.
- Green salads for a refreshing contrast.
Nutrition Highlights
| Component | Benefit |
|---|---|
| Red Lentils | High in protein, fiber, and B vitamins |
| Beans | Support digestive health, offer plant-based protein, and stabilize blood sugar |
| Tomatoes | Rich in vitamin C, potassium, and antioxidants |
| Peppers & Onion | Add vitamins A & C, plus phytonutrients for immunity |
| Spices | Add anti-inflammatory benefits and flavor without extra fat |
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Storage & Meal Prep
- Refrigerator: Store cooled chili in an airtight container for up to 5 days.
- Freezer: Freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low-medium, adding water as needed for desired consistency. Can also microwave individual servings.
Frequently Asked Questions (FAQs)
Q: Can I use brown or green lentils instead of red?
A: Red lentils are best for this recipe as they break down and thicken the chili. Brown or green lentils will remain more intact and result in a chunkier chili.
Q: Is this chili spicy?
A: The heat level is moderate, thanks to chili powder and jalapeño. To reduce spiciness, omit or seed the jalapeño and use a mild chili powder blend. For extra heat, add more jalapeño or a spicy chili powder.
Q: How do I make this chili oil-free?
A: Sauté the veggies in a splash of water or vegetable broth instead of oil to make the recipe oil-free. Adjust seasonings as needed.
Q: Can I prepare this in advance?
A: Yes, this chili tastes even better the next day as the flavors meld. Prepare ahead and store in the fridge or freezer as described above.
Q: What’s the best way to serve leftovers?
A: Serve reheated chili over baked potatoes, with tortilla chips, or tucked into wraps for variety. It also pairs well with fresh toppings like chopped cilantro or scallions.
More Warming, Plant-Based Dinners
- Spicy Red Lentil Curry — Saucy, hearty, quick, and filling.
- Classic vegan chili with black beans and sweet potatoes.
- Vegetarian chili mac — combining two favorites!
- Loaded baked potato soup for a creamy comfort meal.
Final Notes
This 1-pot red lentil chili brings warmth and comfort to your table, using simple, wholesome ingredients and minimal effort. Its depth of flavor, easy customization, and crowd-pleasing appeal make it a must-have in any plant-based or omnivorous kitchen alike. Enjoy on its own, try the suggested toppings and sides, or freeze portions for quick future meals. Happy cooking!
References
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