It’s come to my attention that it’s Lent so I thought I’d made a hearty lentil recipe just to be all cute and catchy. I love this chili: it’s thick, flavorful, wholesome and filling. If you’re one of those people who don’t like meat replacements, this is the vegan recipe for you. Feel free to serve on top of rice or other grains to fill out your meal.
2 tablespoons olive oil, divided 1 yellow onion, diced 1 red bell pepper, diced 2 carrots, peeled and sliced 2 stalks celery, sliced 1½ tablespoons garlic, minced 16 ounces brown or green lentils, dry (I used brown) 2 - 3 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon smoked paprika 32-ounces low-sodium vegetable broth 28-ounces tomato puree 1 - 2 bay leaves 1 cup water or low-sodium vegetable broth (added separately from earlier broth) 15.5-ounces kidney beans, cooked (I used canned kidney) and drained 1 cup frozen corn, defrosted Salt and pepper, to taste Cilantro or Italian parsley, optional, to serve Other optional additions are avocado, jalapeño slices, red onion, vegan sour cream, vegan cheese shreds, hot sauce
Heat one tablespoon of olive oil in a large pot over medium heat for one minute. Add the onions and red bell pepper, add a little salt and pepper, stir and cover, uncovering to stir occasionally, for ten minutes.
Add the carrots, celery and garlic, salt and pepper; stir, cover and cook for two minutes.
Add the lentils, chili powder, nutritional yeast, cumin, paprika, broth, tomato purée and bay leaf. Bring to a boil, partially cover, lower heat to a gentle simmer and simmer for 40 minutes. Stir and add the additional cup of water or broth, beans and frozen corn. Simmer for ten more minutes. If it’s too thick, add additional liquid.