Vegetarian Chili
Veggie chili so good you won’t miss the meat
Ingredients
- 250 g white onion, medium diced
- 100 g poblano, medium diced
- 15 g garlic, minced/pressed
- Olive oil
- Salt
- 25 g tomato paste
- 40 g chipotle peppers in adobo, small diced, about 2
- 20 g chili powder
- 15 g smoked paprika
- 15 g cumin
- 10 g cocoa
- 500 g veggie stock + extra to thin chili if needed
- 800 g diced, canned tomatoes
- 800 g crushed, canned tomatoes
- 200 g red lentils
- 850 g canned black beans, drained and rinsed
- 850 g canned kidney beans, with juices
- 225 g frozen corn
- 15 g soy sauce
- 15 g brown sugar
- 15 g apple cider vinegar
- 15 g hot sauce
Instructions
- Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).
- Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.
- Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning).
- Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.
- Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.
- Off heat, add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).
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