One-Pot Red Lentil Chili
A hearty and nutritious dish made with red lentils, beans, and spices, perfect for busy days and meal prep.
Ingredients
Main Ingredients
- 1 cup red lentils Rinsed before cooking
- 1 can kidney beans Drained and rinsed
- 1 can black beans Drained and rinsed
- 1 cup corn Can use frozen or canned
- 1 onion, diced For sautéing
- 3 cloves garlic, minced For flavor
- 1 can diced tomatoes No added sugar preferred
- 2 cups vegetable broth Can use low-sodium if preferred
- 1 tablespoon chili powder Adjust to taste
- 1 teaspoon smoked paprika For added flavor
- Salt and pepper to taste
- 1 tablespoon olive oil For sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add minced garlic and sauté for another minute.
Cooking
- Stir in the chili powder and smoked paprika, cooking for another minute until fragrant.
- Add the red lentils, kidney beans, black beans, corn, diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat to a simmer and cover. Cook for 25-30 minutes until lentils are tender.
- Season with salt and pepper to taste. Serve hot.
Notes
Serve hot and top with avocado, cilantro, or sour cream if desired. Pairs well with bread or rice. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months.