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food

Vegan Chili

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.

Ingredients

Chili

  • 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

Steps

Chili

  1. In a large heavy-bottom pot, add coconut oil.
  2. Once oil is hot, add bell peppers, onions, half of the chopped tomatoes and garlic.
  3. Sauté for 3 to 5 minutes until softened; season with salt.
  4. Add dry spices and tomato paste and stir well to incorporate, approximately 15 minutes.
  5. Add rinsed and drained lentils and 1 cup water.
  6. Bring to a boil, then reduce heat to simmer and cook uncovered for 15 minutes.
  7. Add the remaining beans and tomatoes, and another 1 cup of water if chili seems too dry.
  8. Cover and cook for another 10 to 15 minutes.