Red Lentil Chili: Meal Prep Champ

I was honored to be a guest for Jewish Vegan Life’s World Vegan Day potluck this past Sunday. I brought Red Lentil Chili (see recipe below). Watch the replay below!

Recipes like this Red Lentil Chili are key to my successful meal prep routine. Any soup or stew full of veggies and beans can contribute to a successful meal prep routine. You can add it on top of a salad or brown rice, or eat from a bowl plain or with tortilla chips and vegan sour cream.

This is actually the first time I’ve made Red Lentil Chili. I still love my faithful chili recipe with black beans, kidney beans, and chickpeas. However, I was looking for something new and I had a lot of red lentils to use up. So however weird it sounded to me, I was making Red Lentil Chili!

I hope you enjoy this Red Lentil Chili recipe as much as I did. Like all chili recipes you can experiment using what you have.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Red Lentil Chili: Meal Prep Champ


  • Author: Natasha
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 10 cups 1x
  • Diet: Vegan

Description

This Red Lentil Chili is great for meal prep. You can divvy it up into containers and just grab one each day for lunch or dinner.  


Scale

Ingredients

1 teaspoon olive oil

1/2 onion, diced (or skip the oil and use 2 Dorot frozen sauteed onion cubes)

1 red pepper, diced

2 cloves garlic, minced

Optional: 1 diced jalapeno (skip if using black beans with jalapeno)

28 oz can fire-roasted crushed tomatoes 

2 cups low sodium vegetable broth

1 cup dried red lentils

1.5 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1 15 ounce can refried black beans (I used Trader Joe’s refried black beans with jalapeno in it)

1 15 ounce can no salt added corn, drained

1 15 ounce can no salt added kidney beans, drained and rinsed


Instructions

In a large pot, heat the oil. Add onions and sauté until translucent.  Add peppers and garlic (and optional jalapeno, if using) and sauté for a few minutes until softened. Add the spices and stir. Add crushed tomatoes, vegetable broth and red lentils to the pot. Cover and cook over low heat for 40 minutes.

Add the black beans, kidney beans, and corn and stir. Cook for five more more minutes to allow the beans and corn to warm up.  

Notes

I brought this Red Lentil Chili to the Jewish Vegan Life World Vegan Day Online Potluck. Watch here

  • Category: Main Meal
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 189

Keywords: red lentil chili