Vegetarian Chili

RECIPE

▪250g or 4c white onion, medium diced
▪100g or 3/4c poblano, medium diced
▪15g or 1Tbsp garlic, minced/pressed
▪Olive oil
▪Salt
▪25g or 2Tbsp tomato paste
▪40g (about 2) chipotle peppers in adobo, small diced
▪20g or 2 1/2Tbsp chili powder
▪15g or 2Tbsp smoked paprika
▪15g or 2Tbsp cumin
▪10g or 1 1/4Tbsp cocoa
▪500g or 2 1/4c veggie stock + extra to thin chile if needed
▪1 28oz can diced tomatoes
▪1 28oz can crushed tomatoes
▪200g or 1c red lentils
▪2 15oz cans black beans, drained and rinsed
▪2 15oz cans kidney beans with juices
▪225g frozen corn
▪10-15g or 3/4Tbsp soy sauce
▪10-15g or 1Tbsp brown sugar
▪10-15g or 1Tbsp apple cider vinegar
▪10-15g or 1Tbsp hot sauce

1. 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).

2. Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.

3. Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning).

4. 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.

5. 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.

6. 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).