Best Vegan Lentil and Bean Salsa Chili
This vegan lentil and bean salsa chili is a delicious recipe that can be made in an Instant Pot or on the stovetop. It' contains lentils, beans, corn, and a hit of flavor from a secret ingredient - salsa. Make this for your next chili cook-off. Also great for meal prep. Gluten-free. This can be made in an instant pot, on the stove top, or in a slow cooker for your convenience. It's made in less than an hour so you can have dinner ready after work.
Ingredients
- 1 cup lentils (red or yellow)
- 1 cup salsa
- 2 tomatoes, chopped
- 8 oz tomato sauce
- 1 ½ cup vegetable broth
- 3 tbsp chili powder
- 2 tbsp coriander cumin
- 1 tsp paprika
- 1 onion, chopped
- 1 red pepper, chopped
- 1 jalapeño, diced
- 1 can of black beans (15 oz)
- 1 can of corn (15 oz)
- 1 tbsp olive oil
- cayenne pepper (optional for extra heat)
- salt and pepper to taste
Instructions
- In the instant pot or stove top, heat olive oil. Add red pepper, onion, and jalapeño. Saute for about 5 minutes until onion is browned. If using a slow cooker, you'll need to brown the red pepper, onion, and jalapeño on the stove top first.
- Add the spices (chili powder, paprika, coriander cumin. Also add salt and pepper.
- Add the tomato, tomato sauce, salsa, and vegetable broth to the pot and bring to a boil. Add the lentils and cook for 15-20 minutes (the yellow/brown lentils will need longer than the red variety). Check they're mostly tender.
- Mix in the can of black beans and the corn. Cook this for an additional 20 minutes. Make sure to cover the pot to retain the steam.
- Dish up and serve with crackers, cheese, chips, or by itself.
- Left overs can be kept in the fridge for 5 days, or frozen for 2 months.
Nutrition
Serving: 1bowlCalories: 210kcalCarbohydrates: 36gProtein: 12gFat: 4gSaturated Fat: 1gSodium: 1006mgPotassium: 994mgFiber: 15gSugar: 10gVitamin A: 2726IUVitamin C: 50mgCalcium: 103mgIron: 5mg
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