Vegan Chili

This Vegan Chili is so good you will not miss the meat. It is comforting, savory, and flavorful. Makes a perfect weeknight dinner for busy weeks.

I’m always in search of making our favorite meals traditional way and healthy way. And chili is one dish I love to make when the weather gets cold. They are times ground beef can be expensive, especially with a big family. I had to develop a vegan option that tastes just as good as the ground beef chili.

I was able to make this chili taste as great. Even your meat-eaters will love it; trust me, give it a try.

What you can pair it with

• Corn bread
• Baked potato
• White rice

Here are other recipes you might like

Vegetarian Lentil Chili

The Best Easy Chili

Let’s start making Vegan Chili

Ingredients

• Oil -You can use any neutral oil of your choice.
• Onion
• Garlic
• Lentils– You can use canned beans or if you have some made from dried beans.
• Black beans– You can use canned beans or if you have some made from dried beans.
• Corn– You can use canned corn or fresh corn.
• Vegan crumbles– Vegan crumbles are a meat free alternative to ground beef; they can be found in the frozen section of your grocery store.
• Water
• Tomato sauce
• Tomato paste
• Chili powder
• Paprika
• Garlic powder
• Salt– When adding salt, start with 1/2 teaspoon, then taste and adjust as needed.
• Flour– The flour is used to thicken the chili.
• Water– This part of the water is going to be used to mix with the flour.

Instructions

1. Heat a 4-quart pot over medium to high heat; add oil and heat through.
2. Add onions and garlic; saute for 4-5 mins until they become translucent.
3. Then add lentils, black beans, corn, vegan crumbles, 2 cups of water, tomato sauce, tomato paste, chili powder, paprika, garlic powder, and salt; mix, bring to a boil then to a simmer for 20 minutes.
4. In a small bowl, add flour and 2 tablespoons of water; mix.
5. Add flour mixture to chili, mix well and simmer for an additional 10 minutes.
6. Taste and adjust any of the seasonings if needed.

Tips

• Any remaining chili can be stored in an air-tight container and store in refrigerator for up a week.

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