Vegan Lentil Chili
New year, new chance to achieve your Healthiest You! It’s time once again for Oliver’s sixth annual Healthiest You promo, and to kick things off, this week it’s all about plant-based power! Whether you’re just dipping your toe in the plant-based pond or a tried-and-true vegan, the world of plant-based foods is a paradise ripe for the plucking. Enjoy delicious, hearty meals, decadent desserts, and more, no animal products required. This lentil chili is a standard for any plant-based household, and with good reason – it’s completely delicious! This dish is packed with protein from red lentils and beans plus just a hint of spice and sweetness. Dish it up for a filling meal on a cold night, or enjoy a bowl any time as a healthy meal!
*Prices good for a limited time only.
- Serves: 6-8 servings
- Prep Time: 20 minutes
- Cook Time: 1.5 hours
Ingredients
- 1 cup Red Lentils, washed & sorted
- 4 c. Vegetable Stock
- 1 c. Frozen Sweet Corn, thawed
- 1 (16oz) can Diced Tomatoes
- 1 (16oz) can Black Beans, drained
- 1 (16oz) can Pinto Beans, drained
- 1 Yellow Onion, diced
- 4 Garlic Cloves, minced
- 3 Large Carrots, peeled & finely diced
- 1 Jalapeno Pepper, finely diced
- 1 tbsp. Chili Powder
- 1 tsp. Ground Cumin
- 1 tsp. Hot Paprika
- 1 Bay Leaf
- 1/4 tsp. Ground Cinnamon
- Salt & Black Pepper, to taste
- 1 tbsp. Vegetable Oil
Instructions
Heat a large Dutch oven or stock pot on medium-high until hot, then add vegetable oil and heat. Saute onion and jalapeno until soft; when softened, add minced garlic continue cooking until fragrant. Stir in carrots, lentils, tomatoes, spices, bay leaf, and vegetable stock. Raise heat to high, and bring mixture to a boil. Cook for 45 minutes to 1 hour or until lentils are soft.
Add beans and corn, and continue cooking for an additional 10 to 15 minutes, then season to taste with salt and pepper to finish.
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