Jessica in the Kitchen · by Jessica Hylton★ 5.0 (24)
Stovetop Red Lentil Chili (Vegan & Gluten Free) 10 Min Prep
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 22%
CARBS 35G75% OF CAL
9G FIBER5G SUGAR22G OTHER
FAT 1G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced lentil and bean chili made with vegetables and tomatoes in a stockpot. Vegan, gluten-free, and ready in 40 minutes with only 10 minutes of prep.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup dry lentils
- 840 ml vegetable broth
- 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: vegan cheese (vegan greek yogurt, parsley,)
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 22%
CARBS 35G75% OF CAL
9G FIBER5G SUGAR22G OTHER
FAT 1G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 611mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 600mg
- Calcium
- 70mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.