30 Minute Vegan Chili Recipe

by Julie Nealon | September 14, 2018

Now that the 90 degree days are behind us, and the leaves are starting to change, it’s officially chili season. This vegan chili is my Sunday football-watching go-to dinner. It’s great for feeding a gang and the leftovers taste even better the next day!

Feeds 6

Ingredients

• 1 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 1 red pepper, finely chopped
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tbsp chipotle chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1/4 tsp cinnamon
• 4 Cups crushed canned tomatoes
• 2 Cups cooked lentils
• 2 Cups cooked kidney beans
• 2 Cups frozen corn, thawed and drained of excess water
• 1 tsp salt
• 1 tsp ground black pepper

Method for your vegan chili

1. In a large pot heated on a medium heat, sauté onion in oil for about 2 minutes until soft.
2. Then add in red pepper and cook for another minute.
3. Add all the spices and stir to combine sautéing for another 2 minutes.
4. Add in minced garlic and stir to combine, reduce heat to prevent the garlic from burning.
5. Add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.
6. Add in the remaining crushed tomatoes, lentil, kidney beans, corn, salt, and ground black pepper.
7. Stir to combine, cover with a lid, and simmer for 30 minutes.
8. Top your vegan chili with vegan sour cream, chopped green onions, and more ground black pepper.

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