One-Pot Vegetarian Lentil Chili

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Is anyone else extremelllyyy over winter yet? I am! But if there is one thing the winter months are good for, it’s big batches of one-pot soup! Lately it seems Friday has been the day to have a snow storm, the last couple Friday’s we have been hit with lots of snow and ice, which sort of ruins any fun plans you had for the weekend.

 

This past Friday, everyone had left work by noon to get home before stuff got too bad. There’s worse things than being told to go home around noon on a Friday right? So I left work with the plan of not leaving my apartment for at least a day. With food always a top priority on my mind, I started thinking what I was going to eat for dinner. I obviously wasn’t going to go anywhere, and if I wasn’t going to go anywhere it wouldn’t be fair to expect someone to bring food to me. I already knew the grocery store was going to be crazy like it always is during a snow storm. So… that left me the option of getting creative with what I had at home!

 

Soup is always a good idea in instances like this, because you can get the majority of ingredients right out of your pantry. You can always get pretty creative with topping ideas, this is always a fun way to clean out the fridge. There is also a special place in my heart for one-pot soups, because well, I don’t particularly love cleaning a bunch and pans after I’m done cooking! If you haven’t heard of lentil chili before, don’t be scared of it! I’m not vegan or vegetarian, or on any restricted diet. I just like to try new things and I love cooking with grains and legumes, especially dried ones.

 

 

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More Hearty Soups for Winter:

 

Roasted Butternut Squash & Sweet Potato Soup with Bacon

One-pot Taco Soup

Roasted Tomato Soup with Basil Oil and Herb Croutons

One Pot Tortellini Soup

Creamy Orzo and Vegetable Soup

Skinny White Chicken Chili

 

 

 

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In a large stock pot or dutch oven heat oil over medium-high heat, add in diced onion and bell pepper. Season with a healthy pinch of salt and pepper and stir. Saute for 3-4 minutes, stirring frequently. Add in diced jalapeno and minced garlic, saute for another 2-3 minutes, until fragrant. Stir in the chili powder, cumin, paprika, diced tomatoes, tomato paste, and water. Stir well to combine.

 

At this point season with more salt and pepper if needed. Bring the heat up to high and allow to come to a boil. Once boiling, add in the rinsed lentils and reduce heat to medium-low. Once it is at a gentle simmer, allow to cook for 15 minutes, or until the lentils are tender. You may need to add more water as the lentils cook and the chili reduces. Add in the drained kidney beans, black beans, and corn. Bring to a simmer once more, reduce heat to low and allow to cook, covered, for 20 minutes, stirring occasionally.

 

Taste, and adjust seasoning as needed, adding a sprinkle of sugar can help to balance out the heat and smokiness. Serve as is, or top with your favorite chili toppings. Tortilla chips, cheese, sour cream, sliced avocado, and chopped cilantro or chives are some of my favorites. Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat on the stove top or in the microwave.

 

 

 

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One-Pot Vegetarian Lentil Chili

Hearty, flavorful one-pot lentil chili is the perfect fall recipe for a night in or a crowd. No one is missing the meat here!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cost: $

Equipment

  • Large Stock Pot
  • Strainer

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Medium red onion, diced
  • 1 Medium red or green pepper, diced
  • 1/2 tsp Black pepper
  • 1/2 tsp Salt
  • 1 Small jalape├▒o, seeds removed, small dice
  • 3 cloves Garlic, minced
  • 1 Tbsp Dark chili powder
  • 2 Tbsp Ground cumin
  • 1 tsp Smoked paprika
  • 2, 15 ounce Cans, petite diced tomatoes
  • 3 Tbsp Tomato paste
  • 1 3/4 cup Water or vegetable stock
  • 3/4 cup Dry red, yellow, or green lentils, thoroughly rinsed in cold water, and drained
  • 1, 15- ounce Can kidney beans, drained
  • 1, 15- ounce Can black beans, drained
  • 1 15- ounce Can corn, drained
  • Fresh chopped cilantro or chives, for garnish
  • Avocado, for garnish
  • Shredded cheese, for garnish
  • Sour cream, for garnish
  • Tortilla chips, for garnish

Instructions

  • Heat a large pot over medium-high heat. Once hot, add oil, onion, and bell pepper. Season with a healthy pinch of salt and pepper and stir. Saute for 3-4 minutes, stirring frequently. Add in diced jalapeno and minced garlic, saute for another 2-3 minutes, until fragrant.
  • Stir in the chili powder, cumin, paprika, diced tomatoes, tomato paste, and water. Stir well to combine. At this point season with more salt and pepper if needed. Bring the heat up to high and allow to come to a boil. Once boiling, add in the rinsed lentils and reduce heat to medium-low. Once it is at a gentle simmer, allow to cook for 15 minutes, or until the lentils are tender. You may need to add more water as the lentils cook and the chili reduces.
  • Add in the drained kidney beans, black beans, and corn. Bring to a simmer once more, reduce heat to low and allow to cook, covered, for 20 minutes, stirring occasionally. Taste, and adjust seasoning as needed, adding a sprinkle of sugar can help to balance out the heat and smokiness.
  • Serve as is, or top with your favorite chili toppings. Tortilla chips, cheese, sour cream, sliced avocado, and chopped cilantro or chives are some of my favorites. Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat on the stove top or in the microwave.

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