Red Lentil Chili
Red Lentil Chili is a vegan chili that is absolutely delicious and such a comforting meal!
I enjoy eating Red Lentil Chili over Basmati rice and adding peas and cilantro as toppings.
Ingredients
- 1 large Red Onion
- 1 large Red Bell Pepper
- 1 cup of Red Lentils
- 2 cans (15oz) of Fire-Roasted Diced Tomatoes (Recommendation: Fire-Roasted Diced Tomatoes from Thrive Market)
- 2 cups of Water
- 1 Tablespoon of Chili Powder
- 1 Tablespoon of Smoked Paprika
- 2 Tablespoons of Better Than Bouillon (Recommendation: Better Than Bouillon (Organic Vegetable Base) from Thrive Market)
Directions
- Finely dice up the onion and the red bell pepper into small pieces, so they are easy to sauté.
- Add the onions to a large, heavy-bottomed pan or Ditch oven with 2 Tablespoons of water and sauté for 5 minutes on medium heat.
- Add the diced bell pepper to the pot and sauté for an additional 3 minutes.
- Add all the remaining ingredients into the pot and mix well.
- Cover the pot and let simmer on medium-low heat for 30 minutes (to fully cook the red lentils).
- Serve over Basmati rice!
Tips
- I've made this recipe without the red bell pepper (by accident!) and the red bell pepper really adds a nice sweetness to the dish.
- The red lentils need to cook for at least 20 minutes, but I like to cook the dish for 30 minutes to really have the flavors mix together.
- This recipe is inspired by the Red Lentil Chili recipe from High Carb Hannah.