Ingredients
Vegan Lentil Chili
- 2 tsp coconut oil
- 1 large purple onion, diced
- 2 tsp minced garlic
- 2 Tbsp Chili Powder
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 1-1/2 cup lentils (I used Sported Bean Trio with lentils, adzuki and mung beans)
- 56 ounces vegetable broth (4 - 14 oz cans)
- 1 8oz Can of tomato sauce
- 1/2 cup green onions, sliced
- 1 6oz can of black olives, sliced & drained
- 4 oz can of chopped green chiles
- Salt & Pepper to taste
Garnish
- Lime slices
- Chopped purple or green onions
- Optional Tabasco sauce
Directions
Step 1: Using a large stock pot, heat coconut oil over medium heat. Add the chopped onion and saute until it is tarting to brown. Add the minced garlic and saute for another minute. Sprinkle the chili powder, cumin, oregano and cayenne pepper over the veggies and completely mix together as you saute for about two more minutes. Add the minced garlic and saute for another minute. Sprinkle the chili powder, cumin, oregano and cayenne pepper over the veggies and completely mix together as you saute for about two more minutes.
Step 2: Once the spices are fragrant, add the lentils, vegetable broth and tomato sauce and heat until boiling. Reduce to a simmer and cook until the lentils are soft (approximately 45-60 minutes).
Step 3: While the lentils are cooking, prepare the green onions and olives. Once the lentils are tender, stir in the green onions, olives and chiles. Add salt and pepper to taste. Let simmer for about 15 more minutes.
Serve: Serve hot. Squeeze fresh lemon over the top and garnish with diced onions. Add a few drops of Tabasco sauce if you like more heat.
