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    Home » gluten free

    Lentil Kidney Bean Chili. 1 Pot Recipe

    Published: Mar 26, 2014 · Modified: Feb 3, 2018 by Richa 32 Comments

    Jump to Recipe   Print Recipe
    1 Pot Hearty Lentil Kidney Bean Chili. Warming Bowl of Lentil chili. Vegan Gluten-free Soy-free Nut-free Recipe. 
     
    Jump to Recipe   
    Vegan Lentil Kidney Bean Chili packed with flavor from the Taco spice blend and chipotle pepper. VeganRicha.com

     

    The crazy weather in the Northwest continues. A light jacket day one day with some great sunshine, then a double jacket, cap and umbrella day the other. The thunderstorms, the winds, the darn pollen and pressure changes, congested and inflamed Sinuses. Spring is here! Hubbs has been sneezing, I am congested, and Chewie has been coughing. 🙂

    This bowl of chili helps take some of those sinus issues away. A whole lot of flavor and spice and warm comfort of the lentils and kidney beans. With corn, celery, tomatoes and my own taco spice blend. Make this bowl for sure. Kidney beans work their magic and the Lentils make it hearty and filling enough without being too bean heavy. You know what I mean 🙂

    Most of my thick Indian Dahl stews (there are so many of them!) can be converted to chili bowls. Sprinkle some taco spice on any of them, and serve up with a dollop of vegan sour cream, pickled jalapenos, crackers and chips and the lot. 

    Vegan Lentil Kidney Bean Chili packed with flavor from the Taco spice blend and chipotle pepper. VeganRicha.com #vegan #glutenfree #soyfree 1 Bowl
    Vegan Lentil Kidney Bean Chili | Vegan Richa

     

    Other chili bowls on the blog or Stews that can be made Chili style
    Black eyed Pea Pumpkin chard Chili
    Kidney Bean Curry
    Black Gram and Kidney Bean Soup – Dal makhani
    Black eyed Pea Mung Bean Stew

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    Vegan Lentil Kidney Bean Chili packed with flavor from the Taco spice blend and chipotle pepper. VeganRicha.com


    Recipe Card

    1 Pot Hearty Lentil Kidney Bean Chili. Warming Bowl of Lentil chili. Vegan Gluten-free Soy-free Nut-free Recipe.  #vegan #glutenfree #veganricha
    Print Recipe
    5 from 1 vote

    Lentil Kidney Bean Chili. 1 Pot Glutenfree Recipe

    This Vegan Lentil Kidney Bean Chili is packed with flavor from the Taco spice blend and chipotle pepper. Warming, 1 Pot , full of protein. Gluten-free soy-free.
    Prep Time30 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Soup
    Cuisine: American
    Servings: 2
    Calories: 381kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (96 g) dry Lentils brown lentils or 1 cup cooked
    • 1 cup (177 g) Kidney beans cooked or canned
    • 2 tsp oil
    • 1/2 (0.5) red onion chopped
    • 1 green chili chopped (Serrano or Bird's eye or Jalapeno, to taste)
    • 2 to 3 cloves of garlic chopped
    • 2 medium tomatoes chopped
    • 1/2 tsp (0.5 tsp) chipotle pepper powder
    • 2 to 3 tsp taco spice blend recipe below
    • 1/2 (0.5) red bell pepper chopped
    • 1/4 cup (25.25 g) chopped celery
    • 2 cups (500 ml) water less or more to consistency preferred , use 1.5 cups if using cooked lentils
    • 3/4 tsp (0.75 tsp) salt or to taste
    • 1/2 cup (72.5 g) fresh or frozen corn
    • Pickled jalapeno cilantro, lemon juice, sour cream/yogurt, guacamole, tortilla strips for garnish.

    Instructions

    • Soak the lentils in hot water for half an hour. Drain and keep ready.
    • In a large pan, add oil, and heat on medium. Add the onion and cook until translucent. 4 minutes.
    • Add in the green chili pepper and garlic and cook for 2 minutes.
    • Add the tomatoes, chipotle pepper, taco spice and cook until tomatoes are saucy. 5 minutes.
    • Add the bell pepper, celery, mix and cook for a minute.
    • Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes.
    • Stir, taste and adjust salt and spice, and water if needed. Reduce heat to low-medium and cover and cook for another 20 minutes or until the lentils and kidney beans are very tender. (If using cooked lentils, simmer for 5 minutes.)
    • Cook uncovered to thicken the chili or add water if too thick.
    • Mix in the corn and 1/2 tsp lemon juice. Sprinkle a bit more taco spice blend if you like. I did.
    • Serve hot, topped with some of vegan sour cream, cashew cream or yogurt, pickled jalapenos, chopped onion, a bunch of cilantro, non dairy cheddar, salsa, sliced avocado and anything and everything. To make this Indian, add garam masala instead of taco spice.

    Notes

    Taco Spice:
    Mix 1 Tbsp cayenne pepper, 1 tsp garlic granules, 1/2 tsp onion powder, 2 tsp cumin powder, 1 to 2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp coriander powder, 1/4 tsp black pepper. Mix and Store in an airtight container.
    Instant Pot/Pressure Cooker:
    Wash the lentils, drain and set aside. no need to soak.
    Follow steps 2 to 5 in Saute mode.
    Add lentils, kidney beans, salt, corn and 1 cup water. Cook on Manual hi pressure for 7 to 9 minutes. Let the pressure release naturally. Taste and adjust.
    Garnish and serve.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Lentil Kidney Bean Chili. 1 Pot Glutenfree Recipe
    Amount Per Serving
    Calories 381 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 772mg34%
    Potassium 1261mg36%
    Carbohydrates 64g21%
    Fiber 24g100%
    Sugar 9g10%
    Protein 20g40%
    Vitamin A 2505IU50%
    Vitamin C 67.1mg81%
    Calcium 89mg9%
    Iron 5.8mg32%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Lentil Kidney Bean Chili packed with flavor from the Taco spice blend and chipotle pepper. VeganRicha.com

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    Reader Interactions

    Comments

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    1. Elizabeth Dougher

      January 13, 2018 at 2:38 pm

      Would this be able to be cooked in an instant pot? If so, how long?

      Reply
      • Richa

        February 11, 2018 at 6:45 pm

        yes, 8 to 10 ins. you woud need a bit less water

        Reply
        • Izzy

          June 21, 2022 at 6:10 am

          Hi.
          I have chipotle paste, not powder, would that work, if so how much would you recommend?

          Thanks 😊

          Reply
          • Vegan Richa Support

            June 27, 2022 at 7:11 pm

            it could work start with 1T and up – let me know how it works out

            Reply
    2. Brianne

      March 13, 2016 at 9:23 pm

      Can I ask what type of lentils you used? I’m always curious because a lot of recipes don’t specify! Is it green lentils or split red (that’s currently what I have 😛 ) or another kind?

      Reply
      • Richa

        March 13, 2016 at 9:33 pm

        brown lentils. Green lentils will need similar amount of cooking time. maybe another 5 minutes. You an also use the split red. They will be cooked in 18 minutes. then simmer longer to preference.

        Reply
    3. Michelle

      October 04, 2015 at 12:35 pm

      Where did you get that owl bowl??? I Ned like…. 40 of them in my life.

      Reply
      • Richa

        October 04, 2015 at 12:53 pm

        one of my friends sent it to me 🙂

        Reply
    4. Jessica Redmond

      September 18, 2015 at 3:07 pm

      Hi! I just came across your website recently and decided to try this dish. Made it today and it’s absolutely delicious! Can’t wait to try more. You are awesome!

      Reply
      • Richa

        September 18, 2015 at 3:24 pm

        Awesome!!

        Reply
    5. Nina

      May 04, 2015 at 10:17 am

      I have just made this. As I was cooking the chili I was a bit skeptical. But of course I was wrong because it tasted delicious! Very spicy! I don’t know how I could doubt one of your recipes because until now there hasn’t been one recipe of yours that did not taste good. Everything is so flavorful!
      Your vegan Gingerbread just came out of the oven. Often requested by my husband 🙂 🙂

      Reply
      • Richa

        May 04, 2015 at 11:47 am

        yay! I love reading your comments Nina! so glad you liked the chili too! the spice must be the green chili. The heat levels are so variable with them. This week’s Serrano pepper batch that I picked up is 4 times spicy than what it usually is. I am being careful with it 🙂
        Even if you don’t like something, it is totally fine, sometimes its just some vegetable or spice that can throw personal taste off. 🙂 I know I end up feeling like that with that with certain greens 🙂
        yay for gingerbread too! xoxo <3

        Reply
        • Nina

          May 05, 2015 at 1:42 am

          🙂 🙂 I’m glad! Some people find my enthusiasm exhausting hahah… It was definitely the chili. I always seem to think that I can tell how spicy this one chili is by the look of it, but that has not worked out yet. Silly me. You’re right, the heat levels are very variable!
          I have learned in the past year of vegan cooking to read through the ingredients of a recipe and I know beforehand that I don’t like a certain ingredient and replace it with another. For me that is the case with certain greens too!

          Best gingerbread you have made thus far (my husband said!) 🙂 xoxo

          Reply
    6. Corrin Radd

      July 01, 2014 at 3:09 am

      Made this today–it was great!

      Reply
    7. Mae rockmeamadeus@live.com

      June 01, 2014 at 2:52 am

      Hey Richa, just wanted to let you know I entered this chili into the contest and won second place! Lots of people asked for the recipe, and I referred them to your website. Thanks for sharing this! As is true for all of your recipes, it was fantastic!

      Reply
      • Richa

        June 01, 2014 at 7:35 am

        woah that is awesome!! thank you Mae, for entering it in the contest! <3 <3

        Reply
    8. Sunday Morning Banana Pancakes

      March 29, 2014 at 11:11 pm

      The weather in the northeast has been crazy too, needless to say everything is still frozen so we have been spared allergy suffering so far;)

      Reply
    9. Tami@NutmegNotebook

      March 29, 2014 at 9:43 pm

      This looks so hearty!

      Reply
    10. Dixya

      March 28, 2014 at 8:19 pm

      that bowl looks so cutee!! I am obsessed with owls and chili sounds great except that its starting get warm here in Dallas 🙂

      Reply
    11. The Vegan 8

      March 28, 2014 at 4:37 am

      Looks absolutely fabulous and filling….and LOVE the jalapenos on top!

      Reply
    12. herbivore triathlete

      March 27, 2014 at 6:40 pm

      We are still in full blown winter in the Northeast! No sign of spring at all. Sigh. I love chili and your taco spice sounds perfect. I prefer to make my own over store bought any day! I love your owl bowl, too cute.

      Reply
      • Richa

        March 27, 2014 at 6:56 pm

        Annie sent me that bowl in last years vegan gift swap. 🙂 it is super cute!
        it is cold here too. and will rain the next 4 days.. ugh

        Reply
    13. Caitlin

      March 27, 2014 at 3:06 pm

      this really does look perfect. i just want spring to get here. i’m tired of wearing my winter coat and being bundled up and having the forecasters talking about snow.

      Reply
      • Richa

        March 27, 2014 at 6:56 pm

        i am so tired of coats and hats. can we get some skin show please!:)

        Reply
    14. Maria Tadic

      March 26, 2014 at 7:47 pm

      I love chili! But I’ve never made it with lentils! I definitely want to try adding lentils…love their texture and “meatiness”. Yum!

      Reply
      • Richa

        March 27, 2014 at 6:56 pm

        i love lentils in my chili. it makes it meatier for sure:)

        Reply
    15. Shweta Agrawal

      March 26, 2014 at 7:09 pm

      Same kinda climate is in London too, one day sun and next day heavy rains…
      This is indeed comfort palate for me 🙂 Looks flavorsome 🙂

      Reply
      • Richa

        March 27, 2014 at 6:57 pm

        thanks Shweta

        Reply

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