My boyfriend and I made this one night and had enough for about a week, which was perfect for my busy schedule and lack of time to cook recently! I am trying to ease him into eating more vegan foods, and you can never go wrong with vegan chili! This recipe is cheap, easy to make, and super delicious! And it totally got the non-vegan boyfriend approval :)
Let me know what you think in the comments below! Or snap a pic for insta and tag @simply__radishing for a feature!
Ingredients:
1 red onion (diced)
1 tbs olive oil
3 cans of black beans (drained and rinsed)
1 cup red lentils
2 cups frozen corn
3 cups cubed golden potatoes (think bite size!)
1 can fire roasted diced tomatoes
2 cans tomato sauce
2 cups vegetable broth
1/2 cup finely chopped cilantro
1 can chipotles in adobo (dice the chipotle peppers if they are whole, I also used all of the adobo sauce in the can in the chili. If you don't like too much spice, use less)
6 cloves minced garlic
1/2 tbs sugar
1 1/2 tbs chili powder
1 1/2 tbs cumin
1 1/2 tbs paprika
salt and pepper to taste
options to garnish: I used jalapeños and a little bit of cilantro, but you could also top with tortilla chips, avocado, vegan cheese, or sour cream!
Instructions:
In a large pot, heat olive oil (medium heat) and sauté diced onions with a sprinkle of salt and pepper for 4-5 minutes, until the onions are soft.
Add potatoes, lentils, beans, corn, garlic, vegetable broth, and spices and mix.
Pour in tomatoes and tomato paste, chipotle peppers and the adobo sauce, and an extra shake of salt and pepper.
Turn to a medium-low heat, add cilantro, and stir occasionally for about 10 minutes.
Turn to a very low heat and cover the pot to allow the lentils and potatoes to soften, check and stir every few minutes, but allow the pot to sit for 10-15 minutes.
The chili will store in the fridge for 3-4 days or for a few months in the freezer! This is a great thing to make when you're anticipating some busy weeks!
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