Vegan Red Lentil Chili by Vegan Richa

water or broth, onion, garlic, jalapeno or green bell pepper, celery, carrots, red bell pepper or green bell pepper, kidney beans, dry red lentils, ground cumin or a combination of cumin and coriander, paprika, oregano, chipotle chili flakes or powder, chili powder blend, garlic powder and onion powder, bay leaf, tomato, tomato paste, salt, water, lemon juice, cilantro, avocado

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

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– 1/4 cup water or broth
– 1/2 onion chopped
– 4 cloves of garlic, chopped
– 1 jalapeno or 1/4 cup chopped green bell pepper
– 1 cup chopped celery
– 1/2 cup chopped carrots
– 1/2 red bell pepper or green bell pepper, chopped
– 15 oz can kidney beans or 1.5 cups cooked (or use black beans)
– 1/2 cup dry red lentils (quick cooking lentils (masoor dal)
– 2 tsp ground cumin or a combination of cumin and coriander
– 1 to 2 tsp paprika
– 1 tsp oregano
– 1/2 tsp chipotle chili flakes or powder (or ancho chili powder)
– 1 to 2 tsp chili powder blend (chili blend not pure chili powder, optional)
– 1/2 tsp each garlic powder and onion powder
– 1 bay leaf optional
– 28 oz diced tomato (with juices)
– 1 to 2 tbsp tomato paste
– 3/4 tsp salt (less if using salted broth and beans)
– 1.5 cups water (or veggie broth)
– lemon juice to taste (cayenne or black pepper for heat)
– 1/4 cup cilantro
– avocado (hot sauce, vegan sour cream, chopped onion, tortilla strips, other toppings)

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

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