Amy's Vegan Chili recipe

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Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 (19 ounce) can black beans, rinsed and drained
2 (28 ounce) cans diced tomatoes
2 cups water
1 (12 ounce) can whole kernel corn, drained
¼ cup dry red lentils
¼ cup uncooked quinoa
¼ cup chili powder
¼ cup brown sugar
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon ground turmeric
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon cracked black pepper
3 teaspoons cornstarch
3 tablespoons water, or more as needed

Nutrition Info

279.4 calories
carbohydrate: 45.9 g
cholesterol: : -
fat: 7.1 g
fiber: 10.5 g
protein: 10 g
saturatedFat: 1 g
servingSize: -
sodium: 953 mg
sugar: 15 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a medium Dutch oven over medium heat, stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.

  2. Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper, stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.

  3. Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.

Recipe Yield

8 servings

Recipe Note

A hearty, zesty chili packed so full of delicious protein, even the staunchest meat eater will love it! Try adding toppings like lime and sour cream (if you're not vegan).

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