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Vegan Chili

Laura Miller

You want a one-pot vegan chili? We have that recipe! Deliciously simple and enough to feed an army, this is going to become your go-to for potlucks or even a midweek favorite.

Green Lentil Chili Recipe

Ingredients

  • 1/4 cup coconut oil

  • 2 bell peppers: 1 orange, 1 yellow, chopped

  • 2 onions, rough chopped

  • 12 to 14 tomatoes on the vine, chopped, divided

  • 3 cloves garlic, chopped

  • Salt

  • 1 tablespoon ground cumin

  • 1 tablespoon smoked paprika

  • 1 tablespoon chili powder

  • 1/4 cup tomato paste

  • 1/2 cup green lentils, rinsed

  • 1 (14-ounce) can red kidney beans, drained & rinsed

  • 1 (14-ounce) can black beans, drained & rinsed

  • 1 (14-ounce) can garbanzo beans, drained & rinsed

  • Garnish: avocado, cilantro, scallions, fresh tomatoes, vegan cashew sour cream

Instructions

  1. In a large heavy-bottom pot, add coconut oil. Once oil is hot, add bell peppers, onions, half of the chopped tomatoes and garlic. Sauté for 3 to 5 minutes until softened; season with salt.

  2. Add dry spices and tomato paste and stir well to incorporate, approximately 15 minutes.

  3. Add rinsed and drained lentils and 1 cup water. Bring to a boil, then reduce heat to simmer and cook uncovered for 15 minutes.

  4. Add the remaining beans and tomatoes, and another 1 cup of water if chili seems too dry. Cover and cook for another 10 to 15 minutes.

Green Lentil Chili Recipe

Vegan Cashew Sour Cream

Ingredients

  • 1 cup raw cashews, soaked

  • 1/2-3/4 cup water or almond milk, as needed

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon apple cider vinegar

  • Pinch of salt

Instructions

  1. Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours.

  2. Drain and rinse the cashews and place in the blender.

  3. Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed.

  4. The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days.

Vegan Cashew Sour Cream
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Transcript

- Chili is a great weeknight dinner because it could not be simpler. You're basically just dumping everything into one pot. I'm going to show you how to make my recipe which is gluten-free, vegan, and is awesome for leftovers. Let's go make it. So a lot of people don't know this, but if you want to be getting the most nutritional value, you should really be soaking your grains, like these lentils, overnight. Otherwise, your body can't fully absorb all these important nutrients like zinc, magnesium, calcium, and iron. But if you can't do that, at least try to get them soaking for an hour before you cook them. This is a super simple recipe. It's all done in one pot, really easy. It's basically just matter of dumping the things in in stages. So if you're a human, you can probably do this. This is a vegan recipe, it's not raw. I'm going to turn on the stove for this one and add in some coconut oil. Coconut oil does really well at high heat, it's a great cooking oil. In case you worried that this is going to taste like a dessert chili, don't forget there are so many flavors going into it, you're not even going to taste it. Add the onions, and I'm also going to cut up some bell peppers. You can use any color, I'm using yellow and orange. I like to just leave all of the seeds and pit in there. So mine's going to be a very rough chop. Now I'm going to add this in. Stirring these up a bit. I'm going to add a little bit of salt right now. I'm also using a heavy-bottom pot, and that is because it helps to distribute the heat evenly so you're not just burning everything in the middle of the pot. And the outsides aren't even getting done. Now I'm just going to add the garlic. Garlic's just a little more delicate, so it doesn't need as much cook time. I'm going to add in my tomatoes. We're adding about half of the tomatoes now. This is because these guys are going to cook down a lot. These guys we're going to put at the end because we want that fresh tomato texture. All right, this is looking real nice. Now we're going to add in our spices. We've got chili powder, smoked paprika, and cumin. That's about a tablespoon each. Now, we're going add in tomato paste which is great because not only does it add flavor, it's also a gluten-free and dairy-free way of thickening up the chili. These are our lentils which we've been soaking overnight. I'm just have them drained here, and I'm going to add them in. Okay, mix these in. And I'm also just going to add a bit of water, help these lentils cook, help it from drying out. And now we're just going to let this go for about 15 minutes. Okay, this has really cooked down a lot. The texture's looking great. It also smells delicious. I'm going to add in my beans. I'm just using canned beans this time, but you could certainly soak and cook your beans first. I've got a mix of kidney, black, and garbanzo beans here, nice and colorful. Now it's time for those tomatoes I was talking about earlier which I'm just going to chop up pretty roughly and throw in there. These guys are going to retain their texture. They're not going to be as cooked down so they'll be a little snappy when you bite into them. Definitely does not need to be perfect. Give it all a good stir, looking great. Just another cup of water, keep it from drying out. I'm going to let this cook for another 15 minutes or so while I get cleaned up. - Brrr, it's getting "chili" in here. Your chili is done. We get to dress it up with all the garnishes, which is a great way to personalize your chili. We've got raw vegan sour cream, chopped up avocado, some scallions, cilantro, and a little lime to squeeze on top. Gonna be delicious. Okay, I'm going to start with some lime. Some scallions, this is a good time to get some green in here. Some cilantro, a little bit of avocado. And a bit of sour cream on top of it all. And there you go. Feeling chilly? Why not warm up with some delicious, gluten-free and vegan, and dairy-free and delicious chili?