Vegan Chili
A delicious vegan chili recipe any meat eater would love!
Equipment
- large stock pot or dutch oven
Ingredients
- 6 or 7 small onions chopped
- 2 stocks celery chopped
- 1 tablespoon olive oil
- 2 28 ounce cans diced tomatoes
- 2 14 ounce cans red kidney beans not drained
- 2 ½ cups prepared lentils see notes below
- 2 small cans tomato paste
- ½ teaspoon cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon ground cloves
- 1 teaspoon dried mustard
- 2 tablespoons chili powder
- salt to taste
- Vegan cheese shreds optional
Instructions
- In a large stock pot over med-high heat, heat oil, reduce heat to medium low, add onions and celery until softened, about 5 minutes.
- Add all remaining ingredients and simmer over low heat for 1 1/2 to 2 hours, stirring often.
Notes
1 cup dried lentils yields about 2 1/2 cups cooked. Simply add 4 cups water to a saucepan with the lentils, bring to boil and reduce to simmer for 40 minutes. Drain.
Or you can use prepared canned lentils!
Tried this recipe?Please consider Leaving a Review!
https://www.redcottagechronicles.com/recipe/lentil-vegan-chili/