Amy's Vegan Chili
Description
Amy's vegan chili recipe is for a hearty, zesty chili packed full of protein with red lentils, quinoa, and black beans. Even meat eaters will love it.
Ingredients
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3 tablespoons olive oil
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1 large onion, chopped
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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4 cloves garlic, minced
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1 (19 ounce) can black beans, rinsed and drained
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2 (28 ounce) cans diced tomatoes
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2 cups water
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1 (12 ounce) can whole kernel corn, drained
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1/4 cup dry red lentils
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1/4 cup uncooked quinoa
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1/4 cup chili powder
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1/4 cup brown sugar
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1 tablespoon smoked paprika
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1 teaspoon kosher salt
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1 teaspoon ground turmeric
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/2 teaspoon red pepper flakes
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1/2 teaspoon cracked black pepper
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3 tablespoons water, or more as needed
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3 teaspoons cornstarch
Directions
1
Heat oil in a medium Dutch oven over medium heat; add onion, bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
2
Mash 1/2 black beans in a small bowl; transfer to the Dutch oven with 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 for 2 hours, stirring occasionally.
3
Whisk 3 tablespoons water and cornstarch together until completely dissolved, adding more water if necessary. Stir flour slurry into chili; simmer until thickened, about 15 minutes. Mash chili with a potato masher until reaches desired consistency.