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.
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
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.
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
- Serving Size: 1 cup
- Calories: 189
Keywords: red lentil chili