This 1-pot lentil chili is so nutritious, satiating and spicy so it’s perfect for beat the heat or to keep you warm. We serve it with some rice and veggies.
Cities are empty in August in Spain because it’s so hot outside and people are enjoying their holidays, but we’re here in Seville (which has extreme temperature just in case you don’t know) working in August. We’re happy though because we’re working on a big project, we went on vacation last June to Italy and when we finish what we have on hands (probably next month) we’ll be able to travel to some beautiful place and take a break.
We make soups and stews all year long, even during the summer because we love them and also because legumes are so healthy and nutritious. I know we could make legume salads or other cold dishes, but we make both (hot and cold dishes). Besides, spicy food is a great way to beat the heat.
We usually serve the lentil chili with some rice (brown rice is better, but any kind will do) and a salad, a refreshing gazpacho or some steamed, sautéed or roasted veggies.
If you like this 1-pot lentil chili, check out these lentil recipes: vegan lentil curry, lentil bolognese, fat-free Spanish lentil stew, lentil salad and vegan sloppy joes.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
1-Pot Lentil Chili
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main dish
- Cuisine: Vegan, Mexican
This 1-pot lentil chili is so nutritious, satiating and spicy so it’s perfect for beat the heat or to keep you warm. We serve it with some rice and veggies.
Ingredients
- 2 cloves of garlic
- 1/2 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 2 14-ounce cans chopped tomatoes (800 g)
- 1 cup dry brown lentils (195 g)
- 4 cups water or vegetable broth (1 liter)
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp sea salt
- 1/4 tsp cayenne powder
- 1/4 tsp ground black pepper
- 1 cup frozen corn kernels (130 g)
- 2 tbsp tahini (or extra virgin olive oil)
Instructions
- Chop the veggies and add them to a large pot. You can sauté them in some oil, but it’s not necessary.
- Add the chopped tomatoes, lentils and water or broth and bring it to a boil.
- Add the spices, stir and cook over medium-high heat for about 35 minutes.
- When the lentils are almost cooked, add the corn kernels, stir and cook for another 10 minutes.
- Remove from the heat, add the tahini (or the oil) and stir.
- We served our chili with some lime, chopped fresh parsley, chopped red onion and some vegan cream cheese.
- Store the lentil chili in a sealed container in the fridge for up to 5 days.
Notes
- Use your favorite veggies (fresh, frozen or canned) and spices.
- Fresh tomatoes are also a great choice and you can use tomato sauce as well.
- Depending on the type of lentils you’re using the amount of water or broth and the cooking time may vary. Feel free to soak your lentils overnight or use canned lentils to reduce the cooking time or even use other dry or canned legumes.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 319
- Sugar: 9.2 g
- Sodium: 514 mg
- Fat: 5.9 g
- Saturated Fat: 0.8 g
- Carbohydrates: 53.6 g
- Fiber: 10.6 g
- Protein: 17 g
Sue says
February 15, 2019 at 14:08Can this be frozen?
Iosune says
February 18, 2019 at 10:19Hi Sue! Yes, it can 🙂
Rachelle says
November 12, 2018 at 21:12Delicious! Absolutely loved this, the carnivore husband cooked AND enjoyed!
Does this freeze well?
★★★★★
Iosune says
November 27, 2018 at 10:09Hi Rachelle! I’m so happy to hear that 🙂 Yes, this is freezable.
Danielle says
October 1, 2018 at 22:38Made to recipe, but added a can of 6 bean mix. I think I should have added some extra spices, turned out a little bland. Turned out nicely either way! 🙂
Iosune says
October 2, 2018 at 09:12Hi Danielle! So glad you liked it anyways 🙂
Lawrence says
August 10, 2018 at 06:20Another excellent recipe from Iosune & Alberto,
So quick, easy and delicious. We find dishes like lentils and other type of stews, chilis and soups to be great for multiple meals during the week. I will make it for dinner but it keeps for a few days for lunches and snacks as well.
Your site is the best and we are very grateful to have found it.
Merci beaucoup amigos,
Lawrence
★★★★★
Iosune says
August 13, 2018 at 10:13Hi Lawrence! Thanks a lot 🙂 You made my day with your kind words. Have a beautiful day!
ash says
January 28, 2018 at 02:52Do you think this would freeze okay? 🙂
★★★★★
Iosune says
January 31, 2018 at 16:58Hi Ash! I think so 🙂 Have a nice day!
Betzy Comiskey says
January 2, 2018 at 00:17I love this recipe! It is a very very cold day and this wonderful lentil chili warmed us up perfectly. Simple ingredients and so easy to make. Thank you!
★★★★★
Iosune says
January 6, 2018 at 13:32Hi Betzy! Thanks a lot 😀 So glad you liked it!
Susan says
August 13, 2017 at 14:27I’ll be doing these great thankyou
Iosune says
January 6, 2018 at 13:31Hi Susan! Hope you liked it 🙂
Stacey says
August 10, 2017 at 16:20Do you think this would work well in a crock pot? If so, what would the settings and time be in a crock pot? (I am in need of some good crock pot recipes).
Iosune says
August 14, 2017 at 16:37Hi Stacey! I’ve never tried a crock pot myself. I think it should work, but I don’t know how to make it, sorry!
Sharla Keen-Mills says
August 9, 2017 at 22:38Just wanted to thank you for all of your hard work! I look forward to your emails every week. I will be trying this recipe soon. It’s hot here in the Ozarks too.
Iosune says
August 14, 2017 at 16:33Hi Sharla! Thank YOU so much for your kind words, you made me so happy! Hope you enjoy this recipe 🙂