Lentil & Rice Enchilada Chili
Cozy, comforting & healthy, this Lentil & Rice Enchilada Chili is the perfect one-pot vegan dinner! Perfect for meal prepped lunches!
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion diced
- 2 bell peppers diced
- 3 cloves garlic minced
- 1 jalapeño diced
- 2-3 tablespoons taco seasoning to taste
- 1 28-ounce can red enchilada sauce
- 4 cups broth I used vegan chicken broth
- 1 cup green lentils dry
- 1/3 cup basmati rice dry
- 1 15-ounce can black beans drained & rinsed
- 1/2 cup corn I used frozen
- 3 green onions diced, plus more for serving
- 1 bunch cilantro chopped, separated
- 1 lime juiced, plus more for serving
- avocado, tortilla chips optional, for serving
Instructions
- 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. I like to stir it once or twice while it's cooking.
- Remove the lid and add the lime juice and a small handful of cilantro. Taste and adjust the seasonings as needed.
- To serve, ladle the chili into bowls and add avocado, cilantro and green onions. Serve with chips and lime wedges.
Video
Notes
- 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.
Nutrition
Calories: 374kcal | Carbohydrates: 62g | Protein: 20g | Fat: 7g