Hearty Vegan Lentil Chili

Ok, this chili recipe is the most amazing chili I’ve ever had as a vegetarian! My coworker made it for our harvest potluck this past week and I had to get her chicken-scratch of a recipe!  The secret to the heartiness of this soup is the riced cauliflower, coleslaw blend, red lentils, and variety of nourishing veggies.  Feel free to mix up different vegetables and beans.  It’s thick and chunky and a bit spicy; your meat-loving friends and family won’t miss the meat!

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Hearty Vegan Lentil Chili

Yield: 4-6 servings

Ingredients:

2 medium zucchini, diced

2 bell peppers, diced (I like red/orange the best)

1 tsp. smoked paprika + 1/4 tsp. sea salt

coconut oil or avocado oil spray

1 large yellow onion

2 celery stalks, chopped

3 carrots, diced

1 chili pepper, de-seeded and diced

4 cloves garlic, minced

1 cup low-sodium vegetable broth or water + more at end to bring soup to desired thickness

2 – 28 oz. cans stewed or crushed tomatoes

1 – 28 oz. can tomato sauce

2 Tbsp. chili powder

1 Tbsp.  no salt added Cajun seasoning (optional)

1 tsp. oregano

1 tsp. cumin powder

1/2 tsp. chipotle powder + more to taste

1/2 cup dry Red Lentils, rinsed really well

2 cups chopped green cabbage

2 cups Broccoli Slaw mix

2 cups riced cauliflower

2 – 15 oz. cans of Tri-bean blend (or 1 – 15 oz. can each pinto/kidney beans), drained and rinsed until no bubbles appear with rinsing

3/4 tsp. sea salt + more to taste

2 tsp. honey (to cut acidity)

4 Tbsp. Nutritional Yeast Flakes

 

Directions:

On a large tray, spread out your chopped zucchini and peppers and lightly spray with oil. Toss smoked paprika and salt and roast in the oven at 400o F for about 15 minutes.

In a large pot, saute your onions, celery, carrots, chili pepper in water or vegetable broth until softened.  Add garlic and saute until fragrant.  Toss in canned tomatoes and spices/herbs and bring to a light simmer.  Add lentils (make sure they are rinsed really well first) and bring to a low boil and cook until lentils are soft (about 10 minutes).  Toss in remaining vegetables (cauliflower, broccoli slaw, and cabbage), beans, (drained and rinsed until no more bubbles form), salt, honey, and nutritional yeast flakes. Simmer a few more minutes. Add more water or vegetable broth if chili is too thick for your liking. Serve hot. Enjoy!

 


Nutritional Facts: per serving (1/6th recipe)

305 cal  –  1g F  –  57g C  –  21g P  –  20g fiber  –  11g sugar

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