When it comes to eating whole food plant-based, soups and chili are the easiest things to make ahead to have for the week. You can make a pot early in the week and have enough for lunches for a few days.
Chili is a great way to get lots of vegetables and protein in one meal. In this hearty chili recipe, I use lentils instead of meat.
Lentils, members of the legume family, are a complex carbohydrate. They are rich in protein, folate, and fiber. Lentils are also naturally gluten-free and low in calories.
This recipe is sure to please plant and meat-eaters, alike. You can add some more spice to this by adding an extra jalapeno or cayenne pepper. My kids like their chili spicy but not too spicy. This recipe, as written is not very spicy. Try our spicy bean chili recipe if you want something with a lot of heat.
- instant pot, slow cooker or dutch oven/soup pot
- 1 clove garlic, minced
- 1/2 onion, diced
- 1 bell pepper, seeded and diced
- 1 jalepeno, seeded and diced
- 3 cups vegetable stock, low sodium
- 1 28 oz can crushed tomatoes
- 1/2 cup salsa use your favorite, I like to use salsa verde in this recipe
- 1 can black beans, drained and rinsed
- 3/4 cup dry lentils or 1 can lentils, drained and rinsed
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne (optional)
- Add all ingredients to the instant pot.
- Set to soup setting for 15 minutes.
- Do a quick release and serve.
- Add all ingredients to a slow cooker.
- Cook on high for 4 hours or low for 8 hours.
- Add all ingredients to a dutch oven or soup pot over medium heat.
- Stir and bring to a simmer.
- Reduce heat to medium low.
- Simmer for 30 minutes, stirring occasionally.