Plant Based Chili — Pantry Friendly and Super Easy

This chili is so easy to make and it’s so good. Even my meat eaters love it.

It’s also budget friendly. It costs me well under $10 to make and it feeds my whole family.

It’s great for any busy weeknight, and you can make it on the stove or throw all the ingredients in the slow cooker and let it simmer all day long.

When I say it’s easy, I’m not kidding!!!

You literally take all the ingredients, dump them in a large pot or slow cooker, and heat them up.

That’s it!

What do you need?

• 2 cups cooked lentils
• 2 cans corn
• 1 can red beans
• 1 can black beans
• tomato paste
• vegetable stock
• cumin, paprika, onion powder, garlic powder

This is a great recipe when you are cooking out of your pantry and when you are trying to limit trips to the grocery store.

I usually cook up a whole bunch of lentils once a week and have them stored in the fridge so I just grab some that are precooked and add into the pot.

(If you have to cook the lentils, add in about 20 minutes to the prep time for this).

This makes about 8 servings. If you will only eat half of that, then you can freeze half to eat another time.

You can also use this as filling in tacos and quesadillas (just drain some of the liquid).

Substitute any ingredients you want — you can use white beans, red beans, black beans — any color beans! Same goes for the lentils. You can also substitute any type of stock for the vegetable stock, and you can also substitute a packet of taco seasoning for the cumin, garlic powder, onion powder, cumin and salt.

If you aren’t a plant based purist, you can add cheese, sour cream, etc.

Modify any way you want.

This is a staple in our house!

I serve it with cornbread and salad, and if there are leftovers, I store them in single serving-size containers and heat up the next day for lunch.

Enjoy!

Print

Plant Based Chili -- Super Easy and Pantry Friendly

My entire family loves this pantry-friendly chili. Even my meat eaters! It's super easy, uses stuff you have in your pantry, and can be changed base on what you have available at home.

Prep Time 10 minutes

Cook Time 1 hour

Servings 8

Ingredients

• 2 cups COOKED brown lentils (or any color)
• 16 oz jar salsa
• 2 15.25 oz can corn liquid included
• 1 15.25 oz can black beans liquid included
• 1 can red beans liquid included
• 1 can tomato paste
• 1/2 - 1 cup vegetable stock (to desired level of thickness)
• 2 tsp cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 1-2 tsp salt
• 1/2 - 1 tsp ground pepper depending on heat level you like
• 1/4 tsp rep pepper flakes optional

Instructions

1. This may be the easiest recipe you ever make.

2. Here's what you do.

3. Put all ingredients in a large stock pot, including liquid from beans and corn.

4. Stir everything up.

5. Heat until liquid comes to a boil.

6. Reduce heat to low and simmer as long as you want. You can eat it in 20 minutes when it's heated through, or let it simmer for a couple hours.

7. Top with your favorite toppings/garnishes -- avocado, scallions, cilantro, ... whatever! If you aren't a plant based purist, top with some sour cream or shredded cheese.

8. Enjoy!

Recipe Notes

Save the vegetable stock for last until you have mixed everything up and then add in by 1/4 cup increments until you get the thickness/consistency you like.

Substitute any ingredients you want -- you can use white beans, red beans, black beans -- any color beans! Same goes for the lentils.

You can also substitute a packet of taco seasoning for the cumin, garlic powder, onion powder, cumin and salt.

My family is wimpy in the heat department so we use mild salsa and just a little bit of black pepper. If you like your chili with more heat, use medium or hot salsa or add in red pepper flakes.

It also freezes really well.

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