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Amy's Vegan Chili
Amy's Vegan Chili
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Protein-packed vegan chili with red lentils, quinoa, and black beans. Meat-free and hearty.
Ingredients:
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 (19 ounce) can black beans, rinsed and drained
  • 2 (28 ounce) cans diced tomatoes
  • 2 cups water
  • 1 (12 ounce) can whole kernel corn, drained
  • 0.25 cup dry red lentils
  • 0.25 cup uncooked quinoa
  • 0.25 cup chili powder
  • 0.25 cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon cracked black pepper
  • 3 teaspoons cornstarch
  • 3 tablespoons water, or more as needed
Instructions:
  • In a medium Dutch oven over medium heat, sauté onion, green and red bell peppers, and garlic in oil until vegetables are softened, about 5 minutes.
  • In a small bowl, mash half of the black beans. Combine the mashed beans with the whole black beans in a Dutch oven. Add diced tomatoes, water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper. Stir well. Bring to a boil, then simmer on low heat for 2 hours, stirring occasionally.
  • Create a smooth cornstarch mixture by blending cornstarch with 3 tablespoons of water until fully dissolved, adding more water as needed. Mix the slurry into the chili and simmer until it thickens, approximately 15 minutes. Use a potato masher to crush the chili to your preferred texture.

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