Lentil & Rice Enchilada Chili

We are approaching the first official day of fall, which has me so excited! And this Lentil & Rice Enchilada Chili is the perfect cozy meal to make at home on a chilly day. Traditional chili has a tomato base, but we’re switching things up a little and using red enchilada sauce. Still tomatoey, but with some extra flavor. The lentils and beans add lots of protein, the rice makes it filling and the veggies add great texture. Made in one-pot and perfect for meal prep!

Step One: Prep the Ingredients

The majority of the work for this recipe is going to be chopping and opening cans. Easy, right?!

Here is what we’re working with today:

• avocado oil – or another neutral oil
• yellow onion – red works too
• bell peppers – any color
• garlic
• jalapeño – if you like spice
• taco seasoning
• red enchilada sauce
• broth – I used vegan chicken broth
• green lentils – or sub brown
• basmati rice
• black beans – or sub kidney or pinto beans
• corn
• green onions
• cilantro
• lime juice

Step Two: Make the Chili

A lot of this recipe is “dump & go”, but first we need to build some flavor.

Heat the oil in a stock pot over medium heat. Add the onion, bell peppers, garlic, jalapeño & taco seasoning and mix to combine. Cook down for 5 minutes, stirring frequently.

Add in the rest of the ingredients (through the green onion), stir and bring to a boil. Cover, lower the heat and simmer for 20-25 minutes, or until the rice and lentils are cooked through.

Step Three: Finish & Serve

Once the lentils and rice are cooked, add some lime juice & cilantro. Give it one last taste and adjust the seasonings as needed.

And now, the fun part…TOPPINGS! You can really go crazy when it comes to the toppings. I know I do!

Some topping ideas are: avocado, green onion, cilantro, non-dairy yogurt, non-dairy sour cream, hot sauce. I also like to have some extra lime wedges on the side and plenty of tortilla chips for dipping!

If you make this for meal prep, let the chili cool down completely before transferring to individual containers and placing in the fridge!

Tips & Tricks

Depending on the taco seasoning you use, you will want to use more or less to avoid the chili getting too salty. Start with less and add more as needed.

You want the lentils and rice to be cooked, but not mushy. So, be sure not to overcook them!

When you first add everything to the pot it will look like there’s wayyyy too much liquid, but don’t worry, the lentils & rice will absorb most of it.

If you want a more soupy consistency, you can add 1-2 more cups of broth after the lentils & rice finish cooking.