Fitness Resources


Healthy One-Pot Veggie Chili. Perfect for Fall Days & Meal Prep!

By Jude Burnside // October 2016

Healthy One-Pot Veggie Chili

Prefect for meal prep and chilly fall days! Freezes and thaws well too!

What you will need:

  • 2 tbsp. olive oil
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 jalapeño, seeds removed and minced
  • 3 cloves garlic, minced
  • 1 tbsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. paprika
  • 6 medium tomatoes, diced
  • 2 cups vegetable broth
  • 3/4 cup dry red lentils, rinsed and drained
  • 1 15-ounce can no salt added kidney beans, drained
  • 1 15-ounce can no salt added black beans, drained
  • 1 cup corn, frozen


  1. Heat a large pot over medium-high heat. Once hot, add the oil, red onion, red pepper, sea salt, and black pepper. Stir to combine.
  2. Cook for 5-6 minutes, stirring frequently, to allow the onions to sweat.
  3. Add jalapeño, garlic, chili powder, cumin, paprika, diced tomatoes, and vegetable broth to the pan and stir to combine.
  4. Bring to a low boil over medium high heat, then add the lentils and reduce heat to medium-low to simmer for 10-15 minutes, or until the lentils are mostly tender, adding more vegetable broth as needed to keep the lentils fully submerged.
  5. Add the drained kidney beans, black beans, and corn, and stir to combine. Return to a simmer over medium heat, cover, and simmer for 20 minutes, stirring occasionally. Add salt or pepper as needed.

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