Description
This vegan chilli keeps things simple with pantry staples like canned beans, red lentils tomatoes, and spices, so you can whip it up any night of the week.
Ingredients
- 1 tbsp oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 3 carrots, finely chopped
- 1 can (400 mL) black beans, drained and rinsed
- 1 can (400 mL) white kidney beans, drained and rinsed
- 28 oz (796 mL) can diced tomatoes, with juice
- 1 cup dry red lentils
- 4 cups vegetable broth
- 2 tbsp chilli powder
- 1 tsp chipotle chilli powder (optional, for added heat)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt, or more to taste
- optional: 1 tbsp cocoa powder
Instructions
- In a large pot on medium heat, add the oil, onion, garlic, and carrots and cook 5-8 minutes until onion becomes translucent and carrots soften slightly.
- Add the beans, tomatoes, lentils, broth, chilli powder, chipotle, cumin, smoked paprika and salt and stir to combine.
- Bring to a low simmer and cook, covered, stirring occasionally, for 20 minutes until lentils are tender. Uncover and simmer a few more minutes until thickened.
- If using cocoa powder, stir it in now until well combined.
- Serve immediately, or allow to cool completely and store in airtight containers up to 5 days or freeze up to 3 months.