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.
- 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
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.
Serving: 1bowlCalories: 210kcalCarbohydrates: 36gProtein: 12gFat: 4gSaturated Fat: 1gSodium: 1006mgPotassium: 994mgFiber: 15gSugar: 10gVitamin A: 2726IUVitamin C: 50mgCalcium: 103mgIron: 5mg