Let's make vegan chili. All the ingredients used are Organic!!!
Ingredients:
1 TBS Coconut Oil (or oil of choice for sautéing)
1 Onion Chopped
3 garlic cloves, minced
1 celery stalk, chopped
2 Bell peppers, green or mix of colors
½ C of Quinoa
1 C Dried Lentils
1 15 oz can of fire roasted diced tomatoes
1 15 oz can of Pinto Beans
4 C Low sodium Vegetable Broth
1 Can water
2 Tablespoons Chili Powder
2 tsp ground Cumin
2 TBS of fresh oregano, minced or dried oregano 1 TBS
Instructions:
Add 1 Tbs of Coconut Oil (or oil of choice) to a large stock or soup pot, when the oil is hot and ready, add chopped onions and sauté for a few minutes to soften, add garlic, celery, bell pepper, and sauté all together for a few minutes until all is soft but not browned. Make sure to keep the heat at medium/high.
Add Quinoa and stir to quickly cook for a moment- add Lentils and stir.
Add the rest of the ingredients in order stirring to combine thoroughly and turn down to low/medium. Place lid on pot and let it cook/simmer. It will need to be bubbling a bit to cook the lentils, otherwise they will take a very long time or else be crunchy!
Stir occasionally and let cook checking on tenderness of lentils after about an hour, you could also transfer to your favorite slow cooker and put on low or high depending on when you will need it to be done.
Sometimes, I let mine sit after an hour with no heat at all with the lid tightly on. Then after an hour or more I turn it back on and finish cooking for another hour or so. Just be sure and monitor the amount of liquid according to what texture you want in the end. If you want it to be nice and thick like chili usually is, be careful to not add too much water. If you do add too much water just keep the lid off and the heat higher but careful not to let it burn!
I like to have mine with Mikonos pepper jack vegan cheese shreds, Full Dairy Organic Valley probiotic sour cream and pickled jalapeño slices and fresh hot GF Cornbread slathered with Butter. YUM!
Comments