One Pot Lentil Chili

Serves 6

INGREDIENTS

• 1 (15 oz) cans black beans, drained and rinsed

• 1 (15 oz) cans kidney beans, drained and rinsed

• 1 cup red lentils

• 1 (28 oz) cans finely diced tomatoes

• 3 cups vegetable broth

• 4 cloves garlic, minced

• 1 medium red onion, chopped

• 1 cup frozen corn

• 1 stalk celery, finely diced

• 1 red bell pepper, chopped

• 2 serrano peppers, chopped with seeds removed

• 3 Tablespoons chili powder

• 2 Tablespoon olive oil 

• 3 Tablespoons sauce from a (7oz) can of chipotle peppers in adobo

• 1 Tablespoon cumin

• 1 teaspoon paprika

• 1.5 teaspoons salt

• pinch of cayenne

• 2 bay leaves

• 1 bunches cilantro, for topping

• 2 avocados, chopped for topping

DIRECTIONS

1. Add the chopped onion and oil into a large pot. Sauté over medium high heat until the onion is translucent (5-10 minutes).

2. While the onion is cooking, rinse and drain the beans in a colander.

3. Add in the celery, bell pepper, corn, serrano pepper, and garlic. Then sauté for another 5 minutes on medium low heat. 

4. Add in all the spices including the bay leaves and mix well until fragrant.

5. Add in all other ingredients and bring to a boil

6. Once at a boil, reduce heat, cover the pot, and simmer for 25 minutes stirring occasionally so the chili does not stick to the bottom. 

7. After 25 minutes discard the bay leaves. 

8. Then serve the chili. Add cilantro and avocado as desired as optional toppings.

Note: For spicier chili use serrano peppers as is. If you do not like spice use ½ the listed amount of serrano peppers, and remove their seeds.

One Pot Vegetarian Lentil Chili Handout.pdf

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