Easy Vegan Chili
Try this easy vegan chili recipe.
Try this easy vegan chili recipe.
- 1/2 tsp cinnamon
- ground black pepper
- 3 garlic cloves minced
- 1 tsp cumin
- 1 tsp oregano
- 1
- 1/2
- 3
- 2
- sea salt
- 1 tbsp chili powder
- cumin
- 1 red pepper finely chopped
- chili powder
- 4
- oregano
- cinnamon
- 1 tsp ground black pepper
- tbsp
- tsp
- 1 tsp sea salt
- c
- garlic cloves minced
- cooked lentils
- ingredients1 tbsp vegetable oil (i use sunflower o finely chopped 1 red pepper, finely chopped 3 garlic cloves, minced 1 tbsp chili powder 1/2 tbsp chipotle chili powder 1 tsp cumin 1 tsp oregano 1/2 tsp cinnamon 4 c crushed canned tomatoes 2 c cooked lentils 2 c cooked kidney beans 2 c frozen corn, thawed
- 1 tbsp vegetable oil (i use sunflower oil) 1 yellow or wh finely chopped 1 red pepper, finely chopped 3 garlic cloves, minced 1 tbsp chili powder 1/2 tbsp chipotle chili powder 1 tsp cumin 1 tsp oregano 1/2 tsp cinnamon 4 c crushed canned tomatoes 2 c cooked lentils 2 c cooked kidney beans 2 c frozen corn, thawed
- 1 tbsp vegetable oil (i use sunflower oil) 1 yellow or wh finely chopped 1 red pepper, finely chopped 3 garlic cloves, minced 1 tbsp chili powder 1/2 tbsp chipotle chili powder 1 tsp cumin 1 tsp oregano 1/2 tsp cinnamon 4 c crushed canned tomatoes 2 c cooked lentils 2 c cooked kidney beans 2 c frozen corn, thawed
- 1 tbsp vegetable oil (i use sunflower oil)
- vegetable oil (i use sunflower oil)
- 1 yellow or white onion finely chopped
- yellow or white onion finely chopped
- red pepper finely chopped
- 1/2 tbsp chipotle chili powder
- chipotle chili powder
- 4 c crushed canned tomatoes
- crushed canned tomatoes
- 2 c cooked lentils
- 2 c cooked kidney beans
- cooked kidney beans
- 2 c frozen corn thawed and drained of excess water
- frozen corn thawed and drained of excess water
- Carbohydrate 455.389803300141 g
- Cholesterol 0 mg
- Fat 15.871945636598 g
- Fiber 135.066358494693 g
- Protein 161.61375369073 g
- Saturated Fat 2.43758833205965 g
- Serving Size 1 1 recipe (2019g)
- Sodium 4404.08160296399 mg
- Sugar 320.323444805449 g
- Trans Fat 2.91810566064075 g
- Calories 2468 calories
Step-by-step
- Finely chop 1 yellow or white onion and 1 red pepper.
- Mince 3 garlic cloves.
- Heat 1 tbsp vegetable oil in a large pot over medium heat.
- Add the onion and red pepper and cook until softened, about 5 minutes.
- Add the garlic, 1 tbsp chili powder, 1/2 tbsp chipotle chili powder, 1 tsp cumin, 1 tsp oregano, and 1/2 tsp cinnamon. Cook for 1 minute more.
- Stir in 4 cups crushed canned tomatoes, 2 cups cooked lentils, 2 cups cooked kidney beans, and 2 cups frozen corn.
- Bring to a simmer, then reduce heat and cook for at least 15 minutes, or longer for a richer flavor.
- Season with salt and pepper to taste.
Easy Vegan Chili: A Flavorful and Hearty Meal
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But let me tell you, this Easy Vegan Chili recipe is a lifesaver. It’s so simple to whip up, yet incredibly satisfying, bursting with flavor and perfect for a weeknight dinner or a weekend potluck. I've always loved chili, that warm, comforting hug in a bowl, but I wanted a healthier, plant-based version. This recipe fits the bill perfectly, delivering all that rich, savory goodness without the meat.
One of the best things about this chili is its adaptability. Feel free to adjust the spices to your preference. Love heat? Add more chipotle chili powder! Prefer a milder chili? Reduce the amount or omit it altogether. You can also easily add other vegetables, such as bell peppers (any color!), zucchini, or even some chopped mushrooms for an earthy touch. The beauty of this recipe is its flexibility – it’s a blank canvas for your culinary creativity!
The secret to a truly delicious vegan chili lies in the layering of flavors. The combination of spices – chili powder, cumin, oregano, and cinnamon – creates a depth of taste that's hard to resist. The lentils and kidney beans provide a hearty texture and a significant protein boost, making this a complete and nourishing meal. I often double the recipe and freeze half for a quick and easy weeknight meal later. It tastes even better the second time around!
Beyond the convenience and flavor, this chili is also a budget-friendly option. Lentils and beans are incredibly affordable protein sources, and canned tomatoes are always a pantry staple. This allows you to create a satisfying and healthy meal without breaking the bank, a crucial factor for busy families like mine.
So, whether you're a seasoned vegan chef or a complete beginner, this Easy Vegan Chili is a recipe you absolutely need in your culinary arsenal. It's a simple, versatile, and delicious dish that will become a family favorite in no time. The best part? Cleaning up is a breeze – just one pot to wash! Trust me, give this recipe a try; you won’t be disappointed. It's the perfect comforting meal for chilly evenings or a warm and satisfying lunch.
Tips and Variations:
- For a thicker chili, simmer uncovered for a longer period to reduce the liquid.
- Add a splash of vegetable broth or water if the chili becomes too thick.
- Garnish with your favorite toppings: fresh cilantro, avocado, shredded cheese (vegan, of course!), sour cream (vegan), or a squeeze of lime.
- Serve with cornbread, tortilla chips, or crusty bread for a complete meal.
- Make it a complete meal by adding quinoa or brown rice for extra fiber and nutrients.
- Experiment with different beans. Black beans, pinto beans, or even chickpeas would work well.
This chili is more than just a recipe; it's a celebration of simple ingredients transformed into a culinary masterpiece. Enjoy!
