This is one of my favorite variations of vegan chili ! It’s just comfy and cozy and great for cold weather. I hope you love it as much as I do . The Recipe is listed below.
Vegan Lentil Chili
Ingredients
2tbsp tomato paste
1 28 oz can crushed tomatoes
2 fresh tomatoes diced
1 c dried lentils
1 tbsp chili powder
2 to 4 cups veggie stock or water ( depends on how thick or thin you like it )
1 lrg garlic clove minced
1 lrg white onion diced
2 bell peppers diced
1 c carrots diced or sliced
1 tbsp cilantro chopped
1/2 c scallions chopped (green onions)
1 tsp liquid smoke
1 14 oz can diced tomatoes
1 tbsp worcheister sauce
1 tbsp soy sauce
1/4 tsp each : salt & pepper
2 tbsp oil
1tsp each:
rosemary, poultry seasoning, coriander, garlic powder, onion powder, paprika, caraway seed
Instructions:
1. Preheat a large dutch oven pan to medium heat and add the oil.
2. After the oil is heated add the onions (white) and saute for about 5 min until soft.
3. Add bell pepper and carrots and cook for an additional 5 to 7 min.
4. Add all the rest of the ingredients to the pot along with 1/2 of the scallions, and the vegetable stock. Stir well to combine. (Note: 1/2 of scallions reserved for garnish)
5. Bring the lentil chili to a boil, and then reduce heat and simmer for 40 minutes.
6. Serve it up & Enjoy !
Chef’s Tip: I love to serve my vegan lentil chili with vegan cheese and sour cream. It also pairs well with cornbread !