Serves 10:

Ingredients:

3 cups dry red lentils

6 cans black beans

3 cans red kidney beans

28 oz crushed tomatoes

2 x 6 oz cans tomato paste, or 1 large can tomato sauce

3 x fresh Roma tomatoes chopped

2 x onions diced fine

2 x bell peppers diced

1 x hot pepper (we use whatever we are growing or new varieties in the store)

2 x cloves fresh garlic chopped

2 x tbsp. chili powder

4 – 6 x tbsp. Nutritional Yeast

2 x tbsp. salt (less or more to taste)

4 x tbsp. coconut aminos when I have on hand (for me, Cocunut aminos act as worcestershire sauce)

Crackers, cheese shreds, fresh herbs and sour cream to top.

It is important if you use dry beans to allow them to soak for at least a few hours before you cook them. If you use canned, try to use organic beans. In this example we will just be using canned ones.

  1. Cook lentils 3 cups of water per cup of lentils (in case your downsizing the recipe).  Bring to a boil and cover tightly, reduce the heat to a simmer. Let go for 15- 20 minutes checking and stirring occasionally.
  2. Add black beans, kidney beans, the crushed tomatoes, and tomato paste. You may need to add water at this point, we prefer to keep our soup very hearty, mostly consisting of beans and veggies and such.
  3. Chop your veggies, we typically go heavy on peppers and onions, and add leafy greens, like spinach or kale chopped to add more nutrients and flavor.
  4. Simmer for 15-20 minutes, periodically stir and give time to allow veggies to soften.
  5. Then add your spices, TJ and I always go heavy on garlic powder, onion powder, cayenne, salt, and add some oregano, basil, thyme, and rosemary.
  6. Garnish with crackers, vegan shredded cheese (or our homemade vegan nacho cheese), sour cream, or anything else, really. Chili is difficult to mess up, it’s delicious just about any way you go about it.

This meal is perfect for when you live in the Midwest and it sometimes gets so cold it hurts to even step out the door, so instead of doing that, stay home, make multiple big pots of this and feast until the food coma carries you into spring.

As always, we never stick strictly to a recipe, we always use cooking as a space to create. Try different spices, veggies, beans, or any other random thing that may come to mind.

Eat Organic

2 thoughts on “How to Make Delicious Vegan Chili: “Beefed up” Vegan Chili Recipe

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    1. Branden says:

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