Vegan Lentil Chili

 

  • 3 medium onions, diced
  • 4 cloves of garlic
  • 2 cups shredded carrots
  • 2 green bell peppers, diced
  • 1 red bell pepper, diced
  • 4 large zucchini, large dice
  • 1 large apple, diced
  • 24 oz can petite diced tomatoes
  • 1 pint veggie broth
  • 1 cup red lentils
  • 15 oz can organic black beans, drained
  • ¼ cup steel cut oats
  • 2 tbsp chili powder
  • 1 tbsp Bell’s Seasoning
  • 1 tsp cumin
  • White pepper, black pepper, cayenne pepper
  • 1 tsp Dijon mustard
  • 2 tbsp vegan worshteshier sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp blackstrap molasses
  • 2 tbsp corn starch, whisked with ¼ cup cold water or veggie broth
Wash and prep all vegeatables as stated above. With a squirt of smart balance spray (or oil) sweat the onions, carrots, garlic, peppers, lentils, apple and oats. Add the tomatoes once everything is transparent and cooked through, about 15-20 minutes. Add the veggie broth, all the other seasonings and spices, then simmer for 20 minutes covered and 10-20 minutes uncovered. Serve with Feish and Weiser Guacamole starter and additional hot sauce!
Recipe by Meagan McKeever
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