3-bean vegan chili
This vegan chili offers the most nutrition for your buck and is sure to satisfy even the most voracious appetites. Plus, it serves as a decadent topping in a bunch of yummy recipes!
Ingredients
- 1 onion minced
- 4 large garlic cloves crushed
- 1 bell pepper largely diced
- 6 button mushrooms sliced
- 2 large carrots sliced
- 1-2 jalapeño pepper minced
- 2 tablespoons chili powder
- 1 tablespoons cumin
- 1 tablespoons dried oregano
- Cayenne pepper to taste
- 2 cups cooked lentils rinsed and drained
- 2 cups cooked red kidney beans rinsed and drained
- 2 cups cooked black beans rinsed and drained
- 1 can diced tomatoes with the juice
- 1 cup vegetable broth optional
- 1-2 cups frozen corn
Instructions
- In a large pot, sauté vegetables on medium-high heat with a little bit of water until the onion is soft.
- Add all the other ingredients, mix well and bring to a boil. Reduce heat and let simmer until all the vegetables are tender. Let simmer a little bit longer for a less liquid texture, or on the contrary add some more broth or tomato juice for a soup-like texture.
- Add salt and pepper.
- Serve with green onion, fresh herbs such as cilantro and parsley and organic corn chips.
Video
Notes
Suggested add-ins: replace either red or black beans with 1 cup quinoa, 1 cup pumpkin purée and 1 extra cup vegetable broth.
You can also add a teaspoon of liquid smoke for an interesting smoky flavour. (Start with a little and then add more to taste).
-This chili keeps in the fridge for several days and gets even more savoury with time. Can also be frozen.
You can also add a teaspoon of liquid smoke for an interesting smoky flavour. (Start with a little and then add more to taste).
-This chili keeps in the fridge for several days and gets even more savoury with time. Can also be frozen.
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