Red Lentil Chili

G - BOMBS

Category: Soups and Stews

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (5)
6

Ingredients

1 onion, diced
1 bell pepper, diced
1 1/2 cups dry red lentils
4 cups no-salt-added or low sodium vegetable broth
1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium kidney beans, drained not rinsed
1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium black beans, drained not rinsed
20 ounces diced tomatoes, fresh or packaged in non-BPA packaging
1 tablespoon tomato paste
4 cloves garlic, crushed
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons nutritional yeast
1 tablespoon coconut aminos
1 tablespoon unsweetened cocoa powder
2 1/2 cups fresh or frozen corn

Instructions:

Heat 2-3 tablespoons of water in a soup pot, add onion and bell pepper and water saute until tender. Add the red lentils and the vegetable broth, bring to a boil, reduce heat and simmer for 15 minutes.

Add the remaining ingredients except for the corn, bring to a boil, reduce heat and simmer for another 30-60 minutes. Add corn and heat through.

Note: Make the day before and simmer slowly for amazing flavor.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 408
Protein 26 g
Carbohydrates 75 g
Sugars 8 g
Total Fat 2.9 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 242 mg
Fiber 27.2 g
Beta-Carotene 1144 ug
Vitamin C 38 mg
Calcium 124 mg
Iron 9.1 mg
Folate 394 ug
Magnesium 156 mg
Potassium 1358 mg
Zinc 4.6 mg
Selenium 7 ug

My Rating: 
(click on a star to select your rating)

tcbpapa

08/02/2021 07:35 PM

Rated this recipe:

Love this recipe for the way the lentils make the chili nice and thick. Fresh corn is a nice flavor boost. 

mishyboo

01/02/2022 07:03 PM

Rated this recipe:

Delicious chili...a bit too spicy for my taste, so I cut back on the chilit powder the 2nd time I made it.  Only used about 2 1/2 tablespoons...cut back a bit on the cumin as well to keep the ratio the same.

This comment was last edited on 01/02/2022 07:04 PM

sewingmom3

02/07/2022 12:50 PM

Rated this recipe:

Hubby and I loved this! I used half the amount given for the chili powder and cumin. It was just right. It freezes well. Definitely a keeper!

Lyme

03/19/2022 06:06 PM

Rated this recipe:

This is one of my favorite nutritarian recipes! I never would have thought to put cocoa powder in chili, but it seems to work. I just made it again today and it is great comfort food. Thanks for sharing the recipe!

Blickeybear

08/04/2022 05:20 PM

Rated this recipe:

This is our favorite chili from this site thus far. We are "gringos" when it comes to spicy hot foods so I reduced the chili powder to 1-1/2 Tablespoons (and used a mild chili powder), and will reduce it a tiny bit more next time. (I didn't change the amount of cumin.) Very flavorful, and the kitchen smells wonderful while it's cooking. (I left out the cocoa powder because my husband is allergic to it.)


I made this in the IP: sautéed onion & bell pepper with 1-2 tablespoons of water; added garlic for a few seconds, added the broth, red lentils, chili powder, and cumin. High pressure for 10 minutes, natural release. Stirred in remaining ingredients. 

 

This comment was last edited on 08/21/2022 07:53 PM