Amy's Vegan Chili recipe
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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 ¼ cup dry red lentils ¼ cup uncooked quinoa ¼ cup chili powder ¼ cup brown sugar 1 tablespoon smoked paprika 1 teaspoon kosher salt 1 teaspoon ground turmeric 1 teaspoon dried oregano ½ teaspoon ground cumin ½ teaspoon red pepper flakes ½ teaspoon cracked black pepper 3 teaspoons cornstarch 3 tablespoons water, or more as needed
Nutrition Info
- 279.4 caloriescarbohydrate: 45.9 gcholesterol: : -fat: 7.1 gfiber: 10.5 gprotein: 10 gsaturatedFat: 1 gservingSize: -sodium: 953 mgsugar: 15 gtransFat: : -unsaturatedFat: : -
Directions Amy's Vegan Chili
Directions
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Heat oil in a medium Dutch oven over medium heat, stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper, stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.