Vegan Red Lentil Chili




I love a good chili! I wanted to create one that was also creamy and didn't have the added sugar. After some research, I learned coconut milk actually is great at cutting the acidity and mildly sweeting the soup to make it delicious. Adding the red lentils have so many great benefits as well as they cook fast and are a great addition to this recipe. I hope you enjoy!


INGREDIENTS

  • 1 tablespoon olive oil

  • 1 red onion, diced

  • 5 cloves garlic, minced

  • 1/2 tablespoon cumin

  • 2 teaspoons chili powder

  • 2 teaspoons chiles in adobo

  • 1 can black beans, drained and rinsed

  • 1 can corn, drained

  • 1 can fire roasted diced tomatoes

  • 32 oz. can diced tomatoes

  • 1 cup red lentils

  • 1 can full fat coconut milk

  • juice of 1 lime

  • Pink salt and pepper

Toppings:

  • tortilla strips

  • sliced jalapeno

  • fresh chopped cilantro


DIRECTIONS

  • Heat olive oil in a large pot over medium high heat.

  • Add onion and cook, stirring frequently for 3-4 minutes.

  • Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute.

  • Add black beans, corn, lentils, tomatoes, and coconut milk along with a few large pinches of salt and pepper. Stir to combine.

  • Cover the pot and bring to a simmer over medium heat.

  • Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.

  • Add the juice of 1 lime and season to taste with salt and pepper.

  • Add desired toppings and enjoy!



Inspired by: https://midwestfoodieblog.com/vegan-lentil-tortilla-soup/


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