Recipe: Vegan Chili

Recipe: Vegan Chili

from thekitchn.com
1 6 to 8

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 1 medium jalapeño, seeded and diced
  • 4 cloves garlic, minced
  • 1 tablespoon unsweetened natural cocoa powder
  • 2 tablespoons chili powder + 1 1/2 tsp dried basil
  • < 1 tablespoon ground cumin-use less
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  • 3 1/2 cups low-sodium vegetable broth- use less 1 1/2 cup plus 16oz can tomato sauce
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  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 3 1/2 cups low-sodium vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 2 medium avocados, diced
  • 4 medium scallions, thinly sliced
  • 1 medium jalapeño, seeded and thinly sliced

Directions

  1. 1

    Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion, celery, jalapeño, and garlic, and cook until soft, 6 to 8 minutes. Add the cocoa powder, chili powder, cumin, paprika, salt, and pepper, and stir to combine. Cook for 2 minutes, stirring frequently to ensure the spices don’t burn. Stir in the molasses and lentils and cook for a minute more.

  2. 2

    Add the tomatoes, broth, and beans, and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

  3. 3

    Serve topped with avocado, scallions, and jalapeño, if desired.