Overhead photo of a kidney-friendly red bean chili

Easy Red Bean and Lentil Chili

Overhead photo of a kidney-friendly red bean chili

Red Bean and Lentil Chili

December 12, 2024
Warm up with a comforting bowl of Easy Red Bean and Lentil Chili, a kidney-friendly recipe perfect for individuals with IgA nephropathy. This hearty chili is packed with wholesome ingredients like red beans, lentils, and a medley of vegetables, all simmered in a flavorful, low-sodium broth. The rich blend of spices enhances the taste, making it a satisfying meal that’s both nourishing and delicious. Ideal for a cozy weeknight dinner or meal prep, this chili supports your kidney health while offering a satisfying and wholesome comfort food experience.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 servings
Calories 212 kcal

Equipment

  • 1 Large and shallow pot
  • 1 Cutting Board
  • 1 Chopping knife
  • 1 Wood spoon

Ingredients
  

  • 1 Bag Frozen vegetable mix – Corn, Carrots, Green beans, and Peas
  • 1 Onion, medium
  • 1 Red bell pepper, chopped
  • 1 Jalapeno, minced
  • 1 can 28oz Can of diced tomatoes
  • ½ can 16oz Can of reduced sodium kidney beans
  • ¼ cup Brown lentils, rinsed
  • 2 cups Vegetable broth or water Nutrition based on using water
  • 2 tbsp Extra-virgin olive oil or Avocado oil
  • 3 cloves Garlic, minced

Spice Mix

  • 2 tbsp Chili powder
  • 2 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 2 tbsp Cornstarch
  • ¼ tsp Salt

Instructions
 

  • In a heavy-bottomed pot over medium heat, warm the olive oil and add the onion, bell pepper, and jalapeno pepper. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 10 minutes.
  • Add the garlic and cook until fragrant while stirring constantly, about 1 minute.
  • In a small bowl, whisk together the salt, chili powder, cumin, paprika, oregano, and cornstarch.
  • Add the diced tomatoes, mixed vegetables, red beans, lentils, spice mixture, and veg stock/water. Stir to combine and bring to a boil. Reduce to a simmer and cook, stirring occasionally for 30 minutes.

Optional

  • To enhance the texture and flavor, transfer 2 cups of the chili to a blender and blend until smooth. Pour the blended mixture back into the pot and combine well. Alternatively, you can blend the chili briefly with an immersion blender directly in the chili pot.

Notes

This chili will keep well in the refrigerator for about four days or in the freezer for up to 3 months.

Nutrition

Serving: 1cupCalories: 212kcalCarbohydrates: 27gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 197mgPotassium: 721mgFiber: 10gSugar: 10gVitamin A: 1619IUVitamin C: 30mgCalcium: 50mgIron: 3mg
Keyword Comfort, Fall, Winter
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