Description
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.
Ingredients
Units
Scale
- 1–2 tablespoon oil
- 1/2 medium onion, diced
- 3–4 garlic cloves, minced
- 1 15 oz can lentils (or 1 1/2 cup cooked )
- 1 15 oz can black beans (or 1 1/2 cup cooked )
- 1 15 oz can corn (or 1 1/2 cup fresh corn)
- 2 cups vegan crumbles
- 2 cups water
- 1 15 oz can tomato sauce
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1/2–1 teaspoon salt
- 1 tablespoon flour
- 2 tablespoon water
Instructions
- Heat a 4-quart pot over medium to high heat; add oil and heat through.
- Add onions and garlic; saute for 4-5 mins until they become translucent.
- 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.
- In a small bowl, add flour and 2 tablespoons of water; mix.
- Add flour mixture to chili, mix well and simmer for an additional 10 minutes.
- Taste and adjust any of the seasonings if needed.
Notes
- Any remaining chili can be stored in an air-tight container and store in refrigerator for up a week.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course, Side Dish
- Cuisine: American