One Pot Vegan Lentil Chili
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 10 servings 1x
- 1 onion, diced
- 4 cloves garlic, minced
- 2 green peppers, diced
- 16 oz bag of lentils
- 2 28 oz cans diced tomatoes
- 1/4 cup (4 tablespoons) chili powder
- 1/4 cup (4 tablespoons) cumin
- 1 pinch red pepper flakes
- 2 tablespoons coco powder
- For the toppings:
- Avocado
- Sliced green onions
- Cheese (optional: not vegan)
- Greek yogurt (optional: not vegan)
- Heat some olive oil in a large pot over medium high heat
- Add your onion, garlic, and peppers along with a little salt and pepper
- Saute for about 5 minutes
- Add in a 16 oz bag of lentils and stir to combine
- Add your chili powder, cumin, and pepper flakes
- Stir to combine until everything is evenly coated with the spices
- Add your tomatoes along with six cups of water and stir to combine
- Season with more salt and pepper
- Bring to a boil and reduce to a simmer
- Simmer, covered, for 25-30 minutes, or until the lentils are tender
- Remove from heat and ladle 4 cups of the chili into your food processor or blender and puree
- Stir the pureed chili back into the pot with the rest of it – this makes it nice and thick
- Stir in your coco powder
- Season to taste with salt and pepper
- Add toppings to each bowl and you are ready to go!