Quick & Easy One-Pot Red Lentil Chili: Your Go-To Vegan & Gluten-Free Recipe
This One Pot Red Lentil Chili takes only ten minutes of prep! It makes an absolutely delicious vegan chili and it incredibly easy to whip up for you and your family!
Whether you’re meticulously planning your weekly meals, seeking comfort on a chilly evening, or simply a devoted chili enthusiast, this recipe is designed to captivate your taste buds and simplify your kitchen routine. Our One-Pot Red Lentil Chili draws inspiration from my beloved Vegan Crockpot Chili, but with a remarkable speed advantage! It stands out as the quickest chili I’ve ever prepared, yet it sacrifices none of the rich flavor or hearty satisfaction you expect from a slow-simmered dish.
The moment you taste this chili, you’ll be amazed by its thick, substantial texture and the abundance of fresh vegetables that create a truly satisfying meal. The flavors, complex and deeply developed, emerge in just about half an hour on the stovetop. What’s even better? Like many great chilis, its taste only improves by the next day, allowing the spices to meld even further. It’s truly incredible how quickly such a delicious and seemingly elaborate dish comes together, tasting as though it’s been simmering all day long.
Why This Vegan One-Pot Chili Will Become Your New Favorite
Embrace this straightforward recipe and discover the joy of preparing an incredibly filling, boldly seasoned, and beautifully presented meal that’s perfect for everything from a weeknight dinner to a cozy gathering. And seriously, do not even think about skipping the toppings – they are essential! Here’s why this chili is a must-try:
- Effortless Meal Prep Champion – With a single batch yielding 8 generous servings, you’re not just making dinner; you’re setting yourself up for a week of delicious, healthy meals. This chili stores exceptionally well in both the refrigerator and freezer, making future meal times a breeze. Imagine having healthy, homemade food ready to go when you’re short on time!
- Ultimate One-Pot Convenience – Say goodbye to piles of dirty dishes! This entire recipe comes together in just one pot, drastically cutting down on cleanup time. It’s the perfect solution for busy evenings when you crave a homemade meal without the hassle.
- A Nutritional Powerhouse – Don’t let the ease fool you; this chili is packed with goodness. Each serving boasts an impressive 11 grams of plant-based protein and 13 grams of dietary fiber, all for less than 200 calories. It’s a nutrient-dense option that provides sustained energy and promotes digestive health, easily surpassing most energy bars on the market with its real, whole food ingredients.
- Perfect for Game Day and Gatherings – Few dishes have the universal appeal of a hot, comforting bowl of chili. This vegan lentil chili is a guaranteed crowd-pleaser for any event, from game day festivities to casual family dinners. Elevate the experience by setting up a fun topping bar, allowing friends and family to customize their bowls with their favorite garnishes, turning mealtime into an interactive and memorable occasion.
- Remarkably Quick & Flavorful – Despite its incredibly fast cooking time, this chili tastes like it has simmered all day. Red lentils cook quickly, absorbing all the aromatic spices and rich tomato flavors, delivering a depth of taste that belies its simple preparation. It’s the ideal recipe when you want maximum flavor with minimal effort.
Key Ingredients for Your Delicious Lentil Chili
Below, you’ll find important details and considerations for each ingredient. For the FULL recipe with precise amounts and step-by-step instructions, please scroll down to the recipe card.
- Red Lentils – These are the stars of our chili! Red lentils are renowned for being the fastest-cooking legumes, which means absolutely no pre-soaking is required. They break down beautifully during cooking, creating a wonderfully creamy and thick texture that’s perfect for chili. While other lentils can be substituted, red lentils offer unparalleled speed and consistency.
- Vegetable Broth – This forms the flavorful base of your chili. Opt for a low-sodium vegetable broth to maintain control over the overall saltiness of your dish, allowing you to season to your preference. Homemade broth can also add an extra layer of richness.
- Diced Tomatoes (Canned) – When using canned diced tomatoes, it is crucial not to drain them! The liquid they come in is packed with flavor and contributes significantly to the chili’s body and moisture. If you prefer, fresh diced tomatoes can also be used, though you might need a little extra broth.
- Red Onion – Adds a foundational aromatic sweetness and depth to the chili. Its mild flavor softens beautifully as it cooks.
- Black Beans – These contribute additional protein, fiber, and a satisfying heartiness. Make sure to rinse and drain canned black beans thoroughly before adding them to remove excess sodium.
- Red and Green Bell Peppers – Bell peppers offer a vibrant splash of color, a delightful crunch, and a subtle sweetness. Feel free to use any combination of colors you like – yellow and orange bell peppers also work wonderfully – or simplify by using just one color.
- Corn – Whether fresh, canned (drained), or frozen, corn adds a burst of sweetness and texture that complements the savory flavors of the chili.
- Chili Pepper – This is where you control the heat! Select your chili pepper based on your spice preference. A mild jalapeño offers a gentle warmth, a habanero delivers a punchy heat, while a ghost chili is for the truly adventurous. Remember to finely dice it. For a milder chili, remove the seeds and membranes, or omit it entirely.
- Chili Powder – The essential spice for any chili, providing that classic, warm, earthy flavor.
- Cayenne Pepper – A touch of cayenne boosts the heat. Adjust the amount to your personal spice tolerance.
- Sea Salt & Black Pepper – Fundamental seasonings to enhance all the other flavors. Always adjust to taste.
- Dried Oregano – Adds an aromatic, slightly bitter note that is traditional in chili and complements the other spices beautifully.
- Garlic – Minced fresh garlic is indispensable for building a robust flavor base.
- Carrot – Shredded carrot adds a subtle sweetness and extra vegetable goodness, thickening the chili slightly. If using pre-shredded carrots, about 1/3 cup should be sufficient.
- Lime – Freshly squeezed lime juice at the end is a game-changer. It brightens the entire dish, adding a zesty finish that lifts and balances the rich, savory flavors.
Simple Steps to Craft Your One-Pot Red Lentil Chili
This recipe is designed for maximum flavor with minimal effort. Follow these simple steps to create a hearty and delicious vegan chili:
Step 1: Combine All Ingredients in One Pot. In a large, heavy-bottomed stockpot set over medium-high heat, carefully add all your ingredients. This includes the red lentils, vegetable broth, diced tomatoes (undrained), red onion, black beans (rinsed and drained), red and green bell peppers, corn, chili pepper, chili powder, cayenne pepper, sea salt, black pepper, oregano, minced garlic, and shredded carrot. Give everything a thorough stir to ensure all the ingredients are well combined and evenly distributed. This ensures that the flavors will meld together beautifully as the chili cooks.
Step 2: Bring to a Boil, Then Simmer to Perfection. Once all ingredients are in the pot, bring the mixture to a rolling boil over medium-high heat. As soon as it reaches a boil, reduce the heat to a low simmer. Partially cover the pot, allowing some steam to escape while retaining most of the heat and moisture. Let the chili gently cook down for approximately 25-30 minutes. During this time, stir periodically – every 5-7 minutes – to prevent the lentils from sticking to the bottom of the pot and to ensure even cooking. Continue to cook until the red lentils are completely tender and have broken down, and the chili has thickened to your desired consistency. It should be rich and hearty.
Step 3: Finish with Fresh Lime Juice and Serve. Once the chili has reached its optimal consistency and the lentils are tender, remove the pot from the stove. Squeeze in the fresh juice of one lime and stir it in thoroughly. This final touch of lime juice adds a crucial brightness and zesty finish that perfectly balances the savory, spicy flavors of the chili. Allow the chili to cool slightly for a few minutes before serving. This brief resting period helps the flavors to settle. Garnish generously with your favorite toppings – diced avocado, vegan sour cream, or fresh herbs are highly recommended – and enjoy this incredibly satisfying meal!
Troubleshooting: Why Are My Lentils Still Firm?
If you’ve followed the cooking times but your lentils remain tough, don’t worry! This is a common issue with a few potential causes and easy solutions:
- Acidity of Tomatoes: Highly acidic ingredients, particularly tomatoes, can sometimes inhibit the cooking process of legumes. The acid prevents the pectin in the lentils from breaking down quickly, leading to firmer results. While in extreme cases, a minuscule pinch of baking soda (just a tiny amount, like 1/8 teaspoon) can help neutralize acidity and speed up pectin breakdown, the simplest and most recommended fix is patience. Just keep simmering for an additional 15 to 30 minutes, checking periodically until they reach your desired tenderness.
- Age of Lentils: Older lentils tend to be drier and tougher on the outside, requiring more time to rehydrate and soften. Always check the expiration date on your lentil packaging, but even within their shelf life, some batches may be older. Again, the solution is straightforward: continue simmering for an extra 15 to 30 minutes. Storing lentils in an airtight container in a cool, dark place can help prolong their freshness.
- Different Lentil Types: This recipe specifically calls for red lentils because of their quick-cooking nature and tendency to break down into a creamy texture. If you’ve used green, brown, or black lentils instead, they naturally require significantly longer cooking times. These varieties hold their shape better and can need anywhere from 10 to 40 minutes longer to achieve the same degree of doneness as red lentils. If you’ve made a substitution, simply continue to simmer, tasting occasionally, until they are tender.
Expert Tips for Chili Perfection
- Mastering the Spice Level: For those who are sensitive to heat or cooking for children, it’s incredibly easy to adjust the spice. To make a milder version, you can de-seed the chili pepper entirely before dicing, or omit it altogether. You can also leave out the cayenne pepper. For an extra kick, add another chili pepper, a pinch more cayenne, or a dash of your favorite hot sauce at the end.
- Creamy Garnish for Balance: A dollop of ready-made vegan Greek yogurt or sour cream is an excellent garnish. Its cooling tang beautifully cuts through the heat of the chilies and adds a delightful creaminess. Alternatively, you can easily prepare a homemade cashew sour cream for an even richer, homemade touch.
- Adjusting Consistency: If your chili is too thick for your liking, simply stir in a bit more vegetable broth until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer, stirring occasionally, to allow some of the liquid to evaporate and the chili to thicken further. Mashing a small portion of the lentils against the side of the pot can also help create a thicker, creamier texture.
- Deepening Flavors: For an even richer flavor profile, consider adding a dash of smoked paprika along with the chili powder for a smoky depth, or a tiny square of unsweetened cocoa powder (just a pinch!) to add complexity and darken the color, mimicking a slow-cooked chili.
What to Serve With Your Red Lentil Chili
While this chili is wonderfully satisfying on its own, the right accompaniments truly elevate it into an unforgettable meal. Don’t hold back on the toppings and consider a hearty side to complete the experience!
Essential Toppings for Maximum Flavor:
These garnishes not only add visual appeal but also enhance the chili’s flavor and texture profile:
- Vegan Cheese: Shredded vegan cheddar or a sprinkle of nutritional yeast adds a savory, cheesy flavor.
- Diced Avocado: Creamy, cool avocado provides a wonderful contrast to the chili’s warmth and spice, adding richness.
- Vegan Greek Yogurt or Sour Cream: A dollop offers a refreshing tang that beautifully balances the chili’s robust flavors.
- Fresh Herbs: Chopped fresh parsley, cilantro, or scallions (green onions) bring brightness and a fresh aromatic finish.
- Extra Heat: A dash of your favorite hot sauce or a sprinkle of crushed red pepper flakes for those who crave more spice.
- Crunchy Elements: Crushed tortilla chips, crispy fried onions, or even some toasted pumpkin seeds add a delightful textural contrast.
- Pickled Jalapeños: For a tangy, spicy kick that’s different from fresh chilies.
Hearty Side Dishes for a Complete Meal:
Pair your chili with one of these comforting sides for a truly substantial and satisfying feast, especially for those with monstrous appetites:
- Cornbread: Classic and comforting, perfect for soaking up every last drop of chili.
- Biscuits: Fluffy and tender, another excellent option for a carb-rich accompaniment.
- Tortilla Chips: Great for dipping, adding a salty crunch, or even as a base for chili nachos.
- Crackers: Simple and effective for scooping up chili.
- Rice: A bowl of warm white, brown, or wild rice makes the chili even more filling and extends the meal.
- Green Salad: A light, crisp side salad with a simple vinaigrette can provide a refreshing counterpoint to the rich chili.
Storing and Freezing Leftover Lentil Chili
This One-Pot Red Lentil Chili is not only delicious freshly made but also fantastic as leftovers, making it ideal for meal prep. Properly stored, its flavors often deepen and improve over time!
Refrigeration: Allow the chili to cool completely to room temperature before transferring it to an airtight container. Stored in the refrigerator, this chili will remain fresh and delicious for up to 10 days. To reheat, simply microwave individual portions at full power for 1 to 2 minutes, stirring halfway through, until thoroughly heated. Alternatively, you can gently reheat it on the stovetop over medium-low heat, stirring frequently, until hot.
Freezing: This chili freezes beautifully for longer storage, lasting up to 6 months. Ensure the chili is completely cool before transferring it to freezer-safe airtight containers or heavy-duty freezer bags. If using bags, lay them flat to freeze for easier stacking. To thaw, simply transfer the frozen chili to the refrigerator overnight. Once thawed, reheat it according to the refrigeration instructions above. If you’re reheating directly from the freezer, microwave for 3 to 4 minutes, stirring periodically to break up any frozen clumps and ensure even heating, until it’s piping hot all the way through. For stovetop reheating from frozen, use a covered pot over low heat, stirring frequently and breaking it up until it thaws and heats through completely.
Explore More Vegan Chili Recipes
If you loved this One-Pot Red Lentil Chili, be sure to check out these other fantastic vegan chili recipes:
- Vegan Pumpkin Chili
- Vegan Chili (Slow Cooker)
- Vegan Sweet Potato and Black Bean Quinoa Chili
- Vegan Chili Cornbread Casserole
Enjoy this incredibly flavorful and easy One Pot Red Lentil Chili, friends! If you try this recipe, we’d absolutely love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Your feedback means the world to us, so please also consider leaving a comment below and giving the recipe a rating. Thank you so much for your support and happy cooking!
Stovetop Red Lentil Chili (Vegan & Gluten Free) 10 Min Prep
Pin Recipe
Leave a Review
Ingredients
- 1 cup dry lentils
- 840 ml vegetable broth, (3 ½ cups)
- 400 g diced tomatoes, (14 ounces), do not drain if using canned
- 1 red onion
- 15 oz. can black beans
- ¼ cup chopped red bell pepper, about ½ bell pepper
- ¼ cup chopped green bell pepper, about ½ bell pepper
- 123 g corn, (½ cup)
- ½ small chili pepper*, finely diced
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1 shredded carrot, (101.49g)
- juice of 1 lime
For Garnish
- For garnish: vegan cheese, vegan greek yogurt, parsley,
Instructions
- In the large stockpot over medium high heat, add in all the ingredients and stir completely to combine.
- Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 25-30 minutes. Stir every now and then to ensure that the lentil don’t stick to the bottom. Allow to cook until the red lentils are cooked completely and begins to thicken.
- Remove from the stove, and squeeze in the juice of lime, stirring to thoroughly combine. Let it cool slightly before serving. Top with your favourite garnishes, and enjoy! I love adding some avocado on top!
Notes
This chili lasts in the fridge up to 10 days. You can also easily freeze it in a Tupperware container and thaw it in the fridge overnight when needed.
You can also make a cashew sour cream recipe to go on top.
*The chili pepper makes it spicy! If you want it less spicy, de-seed the pepper)
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.