You won’t believe this recipe doesn't have any meat in it!
Now, I’m a big fan of cooking and being married to a chef has had its perks in my culinary development. I’ve been vegan now for nearly a year and during the colder months I crave a good chili. I was determined to come up with something hearty and spicy! After some research and trials, I’ve landed on my very own vegan inspired lentil and bean chili.
If you are a meat eater, you could easily add your favorite ground beef or turkey.
I used a Dutch oven to make this entire recipe. I’m all for one pot wonders and this recipe makes about 2-3 quarts. I ended up freezing half of what I made in a food saver and taking it to a Friendsgiving we had a few weeks later.
Ingredients and Recipe:
1 diced Red Onion
5 cloves of garlic
Sauté all of this in about 2 tbsp of olive oil
Once the onion and garlic are cooked (approximately 5mins) add the following spices:
1 tbsp Chili powder
1 tbsp Cumin
1 tbsp Turmeric
1/2 tbsp Spanish Paprika
1 teaspoon Chipotles in Adobo (you can substitute an actual pepper if you can find it)
Salt and Pepper
I generally eyeball all of my spices and taste test until I get it where I want.
Add all of these at the same time:
1 can of diced tomatoes
1 giant can (28oz) of tomato sauce
1 cup of red lentils
3 cans of tri-beans (or use whatever beans you like)
2 cups of veggie broth
Simmer everything covered until lentils are tender. I simmered on low for about an hour and it was perfect.
Top with cheese of choice, I used a cashew mozzarella and it was super tasty!!
Please note : I use all organic ingredients but feel free to use what you‘re comfortable with.