The perfect Sunday dinner. Delicious. Savory. And super filling! When you need a nice hearty meal, our Plant Based Vegan Lentil Chili & Cornbread is a fantastic option!
The best part about this, is it makes A LOT of food! So you can easily meal prep this for lunches during the week, or dinners when you are too tired from work to imagine coming home and cooking. It keeps really well – in the fridge for a week or in the freezer for months! Or, if you have people over, its a fantastic way to feed a lot of people for very little. One of the reasons I absolutely love beans!
Find our Vegan Lentil Chili Recipe on this page, and our Vegan Maple Cornbread here.
The Key Ingredient: Red Lentils
This recipe calls for simple, easy to find ingredients. The key ingredient here, however is Red Lentils. These can easily be found at Trader Joes, or in the bulk bin at Whole Foods, or you can find Red Lentils online here for a good price. They are the same kind of lentil you use to make Dal.
With the split lentils added, you get this ground turkey kind of texture in the chili – which is great (especially if you are catering to a group of omnivores). Mixed with the other beans and veggies, it creates a really hearty chili that is just incredible!
Customize with Toppings
Who doesn’t love customizing their recipes? With this chili as a base, the toppings can really make it fantastic! And you can easily create a ‘Chili Bar’ for your friends or family, so everyone gets exactly what they want on top. Here are some fresh toppings I highly recommend:
Vegan Lentil Chili & Cornbread Recipe
Fresh Cilantro, Chopped Red Onion, Avocado Slices, Corn, Fresh Raw Chopped Bell Pepper, Vegan Cheese or Vegan Sour Cream, Pepitas (Pumpkin Seeds), Hemp Hearts, Nutritional Yeast, Cornbread (Get The Recipe Here)
(Per Serving, no toppings) 335 Calories, 18g Protein, 20g Fiber, 8g Sugar, 4g Fat (<1g Saturated Fat, 1g Polyunsaturated Fat), 0g Cholesterol, 558mg Sodium, 756mg Potassium, 26%DV Vitamin A, 132%DV Vitamin C, 9%DV Calcium, 29%DV Iron
- In a large pot, warm up your Grape Seed Oil over medium-low heat. Once warm, add your chopped bell peppers. Sauté for a few minutes until they begin to soften, then add your chopped onion. Sauté over medium-low heat until the onions become translucent.
- Add the minced garlic and sauté for another minute over medium-low heat.
- Add your corn, can of pinto beans, and rinsed/drained black beans, diced tomatoes, and all of your seasonings. Warm for a few minutes over medium-low heat. Taste & adjust seasonings as needed.
- Add the two cups of vegetable broth, and bring to a boil.
- Once boiling, add your lentils. Reduce heat to low. Cover and simmer for 30-45 minutes to let the flavors incorporate, and the lentils to cook through. Stirring occasionally.
- If making the cornbread, I recommend starting that now while the chili simmers. You can mix the batter, put it in the oven to bake, and let it bake through all while the chili is simmering on the stove.
- Once ready, prep the toppings of your choice. Serve in bowls with toppings & cornbread on the side (or rice, if you want something even more filling).