One-pot vegan lentil chili with avocado
This one-pot vegan lentil chili is a hearty and nutritious dish, combining protein-rich lentils with aromatic spices and topped with creamy avocado. It's perfect for a cozy dinner, providing a rich and satisfying meal with minimal clean-up.
Cook time 35 min
Prep time 10 min
Ingredients:
1 onion4 garlic cloves
2 green peppers
1 tbsp olive oil
2 cups lentils
3.50 cups canned tomatoes
4 tbsp chili powder
4 tsp ground cumin
1/8 tsp red pepper (spice)
2 tbsp dry cocoa powder
1 avocado
6 cups water
1/4 tsp black pepper
1/2 tsp salt
One-pot vegan lentil chili with avocado is a nutritious and delicious meal that's perfect for a cozy dinner at home. This recipe is packed with protein and fiber from the lentils, and it gets a flavorful boost from aromatic spices. Plus, it's topped with creamy avocado for an extra touch of indulgence. Best of all, it's made in one pot, which means less clean-up for you!
Instructions:
- Finely chop the onion and garlic.
- Chop the green peppers into small pieces.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic to the pot and sauté for about 5 minutes, or until the onions are translucent.
- Add the chopped green peppers and continue to sauté for another 5 minutes until the peppers are slightly softened.
- Stir in the chili powder, ground cumin, and red pepper flakes. Cook for about 1-2 minutes, stirring frequently to allow the spices to release their flavors.
- Add the cocoa powder and mix well.
- Add the rinsed lentils to the pot, followed by the canned tomatoes with their juice. Stir to combine all ingredients.
- Pour in the 6 cups of water. Stir to ensure everything is well combined.
- Add the black pepper and salt to the pot. Stir well.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- While the chili is simmering, dice the avocado into small cubes.
- Once the lentils are fully cooked and the chili has thickened to your desired consistency, taste and adjust seasoning if necessary.
- Ladle the chili into bowls and top with diced avocado for a creamy, delicious contrast.
- Serve hot and enjoy your hearty, one-pot vegan lentil chili with the perfect touch of creamy avocado.
This one-pot vegan lentil chili with avocado is a hearty and satisfying dish that will please vegans and non-vegans alike. With its rich and robust flavors, it's the perfect meal for a chilly day or any time you want a comforting and healthy meal. Enjoy this dish with a side of your favorite bread or a fresh salad for a complete and nutritious meal.
One-pot vegan lentil chili with avocado FAQ:
The lentil chili should be simmered uncovered for about 30-40 minutes, or until the lentils are tender.
Yes, you can store leftover lentil chili in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat on the stovetop or in the microwave.
You can substitute lentils with cooked beans, such as black beans or kidney beans, but adjust the cooking time since beans are already cooked. It's best to add them towards the end of the cooking process.
Lentils are done cooking when they are tender and no longer crunchy. Taste a few lentils to ensure they have the desired texture before serving.
For this recipe, unsweetened cocoa powder is best as it adds richness and depth to the chili without adding sugar.
Cooking Tips:
- Make sure to finely chop the onion, garlic, and green peppers for an even distribution of flavors throughout the chili.
- Consider soaking the lentils for a few hours before cooking to reduce cooking time and enhance digestibility.
- Adjust the level of spiciness by increasing or decreasing the amount of red pepper and chili powder to suit your taste preferences.
- You can add more vegetables such as carrots, corn, or zucchini for added nutrition and variety.
- For a thicker chili, let it simmer uncovered for the last 10-15 minutes to allow some of the liquid to evaporate.
- Top each serving with freshly diced avocado just before serving to keep the avocado from browning.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Serve the chili with optional toppings like fresh cilantro, a squeeze of lime, or a dollop of vegan sour cream for extra flavor.
Nutrition Facts
6 ServingsCalories 360kcal
Protein 20g
Carbohydrates 60g
Fiber 16g
Sugar 8g
Fat 11g
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