One of my favourite recipes when I need a big batch meal (think: leftovers for lunch, dinner, snacks) is Minimalist Baker’s 1 Pot Red Lentil Chili. I love it because it’s very adaptable – you can basically throw in whatever you have and it still tastes amazing.

This week I made it with a few substitutions:

  • 2 Tbsp of coconut oil
  • 1/2 of a yellow onion and half of a red onion
  • 1 green pepper
  • a couple of hot peppers – not really sure what kind they are
  • 3 cloves of garlic
  • 3 Tbsp of chili powder
  • 2 Tbsp of ground cumin
  • 1 tsp of smoked paprika
  • 1 cup of tomato/veggie pasta sauce plus two fresh pureed tomatoes
    • Would highly recommend following the recipe’s suggestion of 2 cans of diced tomatoes – mine seemed to be lacking that tomato flavour
  • 3 Tbsp of tomato paste
  • 1 cup of water and another cup of vegetable broth
  • 1 cup of red lentils
  • 1 cup of dry black beans (cooked earlier in the week)
  • 1 Tbsp of coconut sugar
  • 1 grated carrot
  • 1/2 of a zucchini cut into bitesized chunks
  • 1/2 of a white sweet potato cut into bitesized chunks

I followed the directions exactly, serving with quinoa and topping my bowl with avocado. The recipe lasted me the whole week!



One thought on “One Pot Red Lentil Chili

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s