Lentil Kidney Bean Chili. 1 Pot Glutenfree Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot vegan chili made from lentils and kidney beans, seasoned with taco spice and chipotle pepper for warmth and depth. Full of protein and flavor, it's a satisfying, gluten-free meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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.)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 1619mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1561mg
- Calcium
- 121mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1619MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.