Description
Cozy up with a bowl of this easy vegan chili. It’s simple to make, requires only one pot to make, and is the perfect cold-weather meal.
Ingredients
- 2 tablespoons oil
- 1 medium yellow onion, finely diced
- 8 garlic cloves, minced
- 2 ribs celery, finely diced
- 1 red bell pepper, finely diced
- 8 ounces crimini mushrooms, finely chopped
- 2 medium carrots, finely diced
- 3/4 cup walnuts, finely chopped
- 1 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 28-ounce can crushed tomatoes
- 4 cups vegetable broth
- 2/3 cup red lentils
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 15-ounce can pinto beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
Instructions
- Rinse the red lentils in a colander and set them aside.
- In a large pot over medium heat, add in 2 tbsp oil.
- Once heated, add in the onion, celery, carrots, bell pepper, and cook for 4-5 minutes, or until soft.
- Add in the garlic and cook for 2 minutes more.
- Next, add in the mushrooms plus and a pinch of salt. Stir occasionally to prevent burning, and cook for 3-4 minutes or until the mushrooms have softened and released some of their liquid.
- Add in the walnuts and spices and toast for about 30 seconds, stirring frequently.
- Then add in the crushed tomatoes, vegetable broth, lentils, soy sauce, tomato paste, salt, and pepper. Bring to a boil then cover and simmer on low heat for 30 minutes. Check and stir occasionally to make sure the bottom isn’t burning. Add more water/broth if the chili looks too thick for you.
- Add in the beans and cook for 30 minutes more.
- Serve warm with garnishes of your choice and enjoy!
Notes
- Tomatoes: If you want to add some extra flavor to your chili you can opt for fire-roasted crushed tomatoes.
- Soy sauce: If you want to make this recipe gluten-free, you can opt for tamari instead.
- Beans: We use pinto beans and kidney beans for this recipe, but you can use any combination of beans that you’d like.
- Prep Time: 10 minutes
- Cook Time: 1 hour 11 minutes
- Category: Entree
- Method: Stovetop
