This vegetarian chili is a crowd favorite! Even meat-eaters agree...this chili is delicious! To make this vegan, see options below.
Servings 8to 12
1large sweet oniondiced
4medium to large carrotsdiced
1teaspoonchipotle chili powder
5 - 6cupsvegetable broth
2cupslentilssorted and rinsed
29ouncecan tomato sauce
29ouncecan black beansdrained and rinsed
1cupfrozen sweet corn kernels
12ouncejar roasted red peppersdiced
1 - 2teaspoonsTabasco sauce
1tablespoonhoneyuse pure maple syrup to keep this vegan
salt* and pepper to taste
Tabasco or jalapeno hot sauce
shredded cheddar or jack cheese
a squeeze of lime
In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute.
Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.
Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.
Serve in bowls with the toppings of your choice.
I prefer using jarred roasted red peppers for a few reasons. The roasted pepper adds a nice sweet and smokey flavor that you don't get from a fresh pepper and it's so much easier to use the jarred peppers instead of roasting them yourself. If you want to roast your own…that would be delicious too!To keep this vegan, be sure to use pure maple instead of honey and omit the sour cream and shredded cheese toppings. Try vegan shreds instead.This makes a lot of chili, but it's wonderful reheated days later and freezes well too.*If you are using canned broth, don't use salt until the dish is completely done, then give it a taste. Even if using low salt broth, you may not even need any additional.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com