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.
Servings: 2
Calories: 381kcal
Ingredients
- 1/2 cup dry Lentils brown lentils or 1 cup cooked
- 1 cup Kidney beans cooked or canned
- 2 tsp oil
- 1/2 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 chipotle pepper powder
- 2 to 3 tsp taco spice blend recipe below
- 1/2 red bell pepper chopped
- 1/4 cup chopped celery
- 2 cups water less or more to consistency preferred , use 1.5 cups if using cooked lentils
- 3/4 tsp salt or to taste
- 1/2 cup 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
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
Calories: 381kcal | Carbohydrates: 64g | Protein: 20g | Fat: 6g | Sodium: 772mg | Potassium: 1261mg | Fiber: 24g | Sugar: 9g | Vitamin A: 2505IU | Vitamin C: 67.1mg | Calcium: 89mg | Iron: 5.8mg