World’s greatest Vegan chili—haha! Okay, I may be biased, but OMG this chili was sooooo good! It’s recipes like this that make me feel like I could totally go Veggie, but then when your kids want steak ALL the time, that makes it hard to even consider. Hope you love it as much as US! This is a dish that is good to make in the morning, as the lentils are dry and need time to rehydrate, so it will need to simmer/cook all day.
INGREDIENTS
1-2 TBS olive oil (just enough to coat the bottom of your pan)
2 small yellow onions or one large, chopped
1 28oz can fire-roasted diced tomatoes
1 16oz can tomato sauce
3 minced garlic cloves
1 1/2 TBS brown Sugar
1 lime (the juice)
pinch of cinnamon
2 1/2 TBS chili powder
2 tsp coriander
1 TBS cumin
1 TSP onion powder
1 TSP garlic powder
1 TSP oregano
1 TSP cayenne pepper (more if you like it spicy, omit if you don’t!)
3/4 cup uncooked green lentils
1 can black beans
1 can kidney beans
1 TSP pepper
32oz low sodium chicken broth (less if you like your chili thick)
S to taste or omit if you are low sodium, I add just a pinch
DIRECTIONS
Add olive oil to a pan and turn to medium heat. Add chopped onion and garlic. Stir and cook about 8 minutes until translucent and fragrant. While the onion is cooking, mix beans together and set aside half. In a dish, mash half the beans to form a paste (this gives your chili a nice smooth texture and adds a little depth). Add the rest of the ingredients including both the mashed and non mashed beans. Stir and bring to a boil. Simmer with lid on for at least 6 hours until lentils are soft and cooked through. Top with whatever you love. My preferred toppings are lettuce, lime juice, jalapeno, sharp cheddar and cilantro!
