With the beginning of Fall comes my excitement for cozy dinners, family gatherings, and of course - my favorite Fall foods.
Though I love smoothies and salads, I also love soups and stews when the temperatures drop. When I first switched to a plant-based diet several years ago, this lentil chili is what got me through the winter, and it's safe to say that it is still one of my favorite Fall staples.
This recipe is extremely versatile and entirely simple. Personally, I like to toss the ingredients into a crock pot and come home to dinner waiting on me. If I am out of lentils or a certain ingredient, you can swap it out for any other type of bean you have on hand.
If you really want to impress someone - pair it with homemade corn bread; I promise you'll knock their socks off.
- 1 Yellow onion, diced
- 2 T minced garlic
- 4 T organic chili powder (add more or less depending on your preferance)
- 2 red bell peppers, diced (any color is fine)
- 2 - 15 ounce cans diced tomatoes (I like the kind that has cilantro and jalepeno mixed in)
- 1 - 16 ounce package of lentils (any color)
- 1 - 15 ounce can refried black beans (I use Amy's vegetarian brand)
- 1- 30 ounce can black beans (or two small cans)
- 8 cups organic vegetable broth
- Salt to taste (about 1T or more)
- Chopped cilantro
- Diced green onion
- Sliced avocados
- Vegan sour cream (optional)
- Add all ingredients into a large pot or a crockpot.
- If you choose to use a crockpot, it can cook on high for 4 hours or on low for 8 hours. Just be cautious not to burn it if you leave the house.
- If you choose to cook it over the stove, you can cook it on medium-high for about an hour. I personally like to cook it slower over a longer period of time so the flavors come out more.
- Once the lentils have cooked and it has thickened, portion out into bowls and top with your desired toppings.
- Feel free to store in the refrigerator for up to a week, or freeze if you wish to store for longer periods of time.
Let me know if you have any questions!