EASY VEGAN  CHILI

What is your favorite chili recipe?

I don’t think I have a favorite chili, yet.  I have made so many different kinds.  This one is high on the list, though.  If you love tomato-y goodness, that is not too spicy, then this one is right up your alley.

Chili is perfect when its cold!

Lately, it has been in the mid 20’s here in Colorado – so anything that keeps you warm, is always a good thing.

Inspiration from Tastemade…

I was surfing the other day and found this tastemade video.  I did not have as many tomatoes as she called for, so I had to adjust it a bit and I added some additional spices and some tabasco, but man it was so simple, I just had to bring it to you.  

 
Vegan Chili 

Here is my version:  

Vegan Easy Chili

Ingredients:

• A big blob of coconut oil (about 1/4 cup give or take)
• 2 bell peppers, 1 orange, 1 yellow, chopped
• 1 white onion, chopped
• 3 t minced garlic
• 2 T ground cumin
• 2 T smoked paprika
• 2 T chili powder
• 1 28 oz Chunky Tomato Sauce
• 8 oz. tomato paste
• 3/4 cup of green lentils, rinsed & soaked for 1 hr.
• 2 14oz can red kidney beans, drained & rinsed
• 1 14oz can black beans, drained & rinsed
• 1 14oz can garbanzo beans, drained & rinsed (keep your liquid for later…make meringue!)
• 2 14 oz can of Crushed Tomatoes, Fire Roasted
• 1-3 cups water
• Salt

Instructions:

1. In a large pot, add coconut oil, once hot, add bell peppers, onions, and garlic and saute for 3-5minutes until softened, season with salt.
2. Add chunky tomato sauce and tomato paste, stirring for 5 minutes.
3. Add dry spices and stir well.  Let simmer for 15min.
4. Add lentils and 1 cup water, bring to a boil, then reduce heat to simmer and cook uncovered for 5min.
5. Add the beans and crushed tomatoes, and another 1 cup of water if chili seems to dry.
6. Cover and cook for another 15min. (make some cornbread)

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