# 1-Pot Red Lentil Chili

1-Pot Red Lentil Chili takes 55 min (10 min prep, 45 min cooking) and serves 6.

Recipe by minimalistbaker.com · original: https://minimalistbaker.com/1-pot-red-lentil-chili/  
Cuisine: American · Dish: Soups & stews  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/1-pot-red-lentil-chili-recipe (with step-by-step Cook Mode)

Hearty red lentil chili made in 1 pot with simple ingredients! A smoky, flavorful, protein- and fiber-rich plant-based meal perfect for cold nights and feeding a crowd.

## Ingredients (serves 6)

- 2 tbsp avocado or coconut oil
- 1 medium white or yellow onion, diced
- 1 medium red pepper, diced
- ½ tsp each sea salt and black pepper ((divided // plus more to taste))
- 1 small jalapeño, diced with seeds ((remove seeds or reduce or omit for less heat))
- 4 cloves garlic ((4 cloves yield ~2 Tbsp))
- 3 tbsp chili powder blend ((divided // NOT chili flakes, cayenne pepper, or pure chili))
- 2 tbsp ground cumin ((divided))
- 1 tsp smoked paprika
- 2 15-ounce cans diced tomatoes ((if unsalted, add more sea salt))
- 3 tbsp tomato paste
- 1¾ cups water ((plus more as needed))
- ¾ cup dry red lentils (thoroughly rinsed in cold water + drained)
- 1 15-ounce can kidney beans ((slightly drained))
- 1 15-ounce can black beans ((slightly drained))
- 1-2 Tbsp coconut sugar ((or maple syrup))
- 1 15-ounce can corn, drained ((optional))
- DIY Chili "Cheese” Fritos
- Rice or Quinoa
- Fresh chopped cilantro
- Avocado

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- chili powder blend ((divided // NOT chili flakes, cayenne pepper, or pure chili))

## Steps

1. Heat a large pot over medium heat
2. Once hot, add oil, onion, and red pepper, season with a healthy pinch each salt and pepper, and stir
3. Sauté for 3-4 minutes, stirring frequently
4. Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince)
5. Add the jalapeño-garlic paste to the pot with onion and red pepper, and season with another pinch of salt and pepper
6. Add 2/3 of the chili powder (2 Tbsp), half of the cumin (1 Tbsp), paprika, diced tomatoes, tomato paste, and water, and stir to combine
7. Bring to a low boil over medium high heat
8. Once boiling, add lentils and reduce heat to medium-low or low for a gentle simmer
9. Cook for 15 minutes, or until lentils are mostly tender, adding more water if the mixture looks too dry and the lentils aren't submerged
10. Add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp) and chili powder (1 Tbsp), and stir to combine
11. Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), and cover
12. Gently simmer for 20 minutes to meld the flavors together, stirring occasionally
13. Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors
14. Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional)
15. Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month
16. Reheat on the stovetop, or in the microwave

## Good to know

### Swaps

- No coconut sugar? Use maple syrup in the same amount, as the recipe suggests.
- No fresh jalapeño? Use a pinch of cayenne pepper or crushed red pepper flakes to taste for heat.
- No smoked paprika? Use regular paprika plus a small pinch of chili powder for a similar smoky note.

### Storing it

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month. Reheat on the stovetop or in the microwave until steaming hot.

### Making it ahead

The chili can be made in full and refrigerated, as flavors deepen after a day or two in the fridge.

## Nutrition (per serving, 1 serving, as published by minimalistbaker.com)

- Calories: 320 kcal
- Protein: 15.9 g
- Carbohydrates: 52.4 g
- Sugar: 10 g
- Fiber: 18.9 g
- Fat: 6.8 g
- Saturated fat: 0.7 g
- Sodium: 427 mg