Vegan Red Lentil Chili

Vegan Red Lentil Chili

The political climate in the US if frightening, to say the least.

It feels as though every time I turn on the news or peek at my social media timelines there’s something new – revival of the Dakota Access Pipeline construction, a Federal hiring freeze, the Muslim ban…the list goes on.

I’m not shocked by any means. Growing up in the south with Black and Native American heritage, I’ve experienced the same hate and racism that now seems to be the center of political policy. I am afraid, however, that we’re moving backwards and that things will get worse before they get better.

I know I’m not alone in this as several of my clients have expressed the same fears. Maybe you have them too?

If so, know that you are not alone, and do the best that you can to take care of yourself and those around you.

Treat yourself well – nourish yourself with delicious food, move your body in ways that you enjoy and allow yourself to support and be supported by the people you love and care about.

This should help get you started:

vegan red lentil chili

Vegan Red Lentil Chili
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
This vegan chili is the trifecta of goodness - simple, delicious and comforting!
  • 2 Tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 red pepper, diced
  • 3 garlic cloves
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 ½ cups strained tomatoes
  • 3 Tablespoons tomato paste
  • 3 cups low sodium vegetable broth
  • ¾ cup red lentils, uncooked (rinsed and drained)
  • 1-15oz can black beans
  • 1-15 oz can kidney beans
  • 1 cup frozen corn
  1. Heat a large pot over medium heat and add oil. Once the oil is hot, add the onion and red pepper. Season generously with salt and pepper. Saute for 4-5 minutes, stirring frequently until tender.
  2. Add garlic, chili powder, cumin, tomatoes, tomato paste and vegetable broth, and stir to combine. Allow mixture to come to a low boil.
  3. Once boiling, add the lentils and reduce heat to low. Cook for 20 minutes or until lentils are tender, adding more broth of necessary to ensure that the lentils are submerged.
  4. Once the lentils are tender, add the black beans and kidney beans. Season to taste with salt and pepper.
  5. Add corn and simmer over low heat for 20 minutes, stirring occasionally.
  6. Adjust seasoning to taste and serve as is or garnished with cilantro, non-dairy yogurt or sour cream, avocado, red onion and/or non-dairy cheese

Times are uncertain, and emotionally trying, but our bodies are our first line of resistance. We need them to fight, so take good care, and if you want to help create change on an even bigger level, consider donating to the ACLU – they fought hard against the Muslim ban and have committed to doing similar work for as long as necessary.



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ME? I’m so glad you’re here.

For years I struggled with how food owned my life, and then I took control not just of my plate, but my passion. With a background in body movement, dance, and once-upon-a-time bakery owner, I now help women create mindful lives.

© 2017 Jennifer Sterling