Vegan Chili With a variety of beans and lentils Serves 3-4
Time 1 hour
Ingredients
Directions
1 can of kidney beans 1 can great northern beans or black beans 2 cups dried lentils 1 can whole kernel sweet corn 1 can (1 ž cups) tomato sauce 1 tbsp tomato paste 2 tbsp olive oil 1 onion 2 cloves garlic 2 tsp chipotle pepper, for seasoning 2 tsp cayenne pepper 1 tsp cumin 1 tsp paprika Salt and black pepper to taste 1 ½ cups Gardein beefless ground (optional: if omitting, use half as much tomato sauce) 3 tbsp vegan sour cream (optional)
1. Heat stovetop to medium. Finely chop onion and add to a large pot with the olive oil. 2. Stir until onions become translucent, 2-4 min. If browning, lower heat. Add minced garlic and seasonings to the onions and mix well. 3. Add tomato paste and combine. 4. Add lentils with as much water as package instructions specify. Simmer while covered for specified time on the package (around 20 minutes). 5. After the water has absorbed and the lentils are ready (no longer hard), add the tomato sauce, two cans of beans (drained), and the can of corn (drained), and mix to combine. Add more seasonings to taste. 6. Add Gardein beefless ground and stir to combine. Cook for 5 more minutes and then leave to cool before mixing in the vegan sour cream. Serve warm.
Submitted by Alyssa Helmling
Pg. 16
