Slowly cooked vegan chili with lentils

A delicious, all-herbal vegan chili that requires some preparation time and is easy on a budget thanks to inexpensive staples like canned tomatoes, dried lentils and canned beans.

Vegetable satisfaction guaranteed!

If the idea of ​​getting into a big bowl of vegan chili has never crossed your mind, let us change your mind. Large bowls of plentiful and satisfying vegan chili with lentils covered in creamy avocado, herbaceous coriander and bright notes of lime juice and are a must when you want to avoid a chili and hunger pangs at the same time. Fiber-rich lentils replace the usual ground beef and carrots and peppers add texture, flavor and nutrition. It’s the perfect and economical way to add more health-promoting plants to your diet and more YUM! on your rotation of meals on weekdays or packed lunches.

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Ingredients for slow cooking vegan chili

This slow cooking vegan chili recipe comes together quickly with very little preparation!

  • pepper
  • Yellow onion, diced
  • carrots
  • All
  • Dried green lentils
  • Canned beans, drained and rinsed
  • Crushed tomato or tomato sauce
  • Diced tomatoes
  • Diced green chillies
  • Coconut oil – this adds richness (mouthfeel) without any coconut flavor. The fat also improves the taste and helps in the absorption of fat-soluble vitamins A, D, E and K. You can substitute avocado oil or olive oil, if desired.
  • Chili powder
  • Orenga seca
  • Smoked red pepper
  • I ate ground
  • Vegetable broth
  • Fine salt and black pepper to taste
  • Cayenne pepper or chipotle pepper powder – optional for additional heat

How to make vegan chili with lentils

  1. In a 6-quarter slow cooker, add pepper, onion, carrots, lentils, beans, crushed tomatoes, diced tomatoes, green chillies, coconut oil, chili powder , paprika and cumin. Stir to combine.
  2. Add 3 cups of broth and stir well.
  3. Place the lid on the slow cooker and cook for 8-10 hours on low heat or 4-5 hours on high heat or until the lentils are tender. Add 1 extra cup of broth, if desired, for a finer consistency.
  4. Serve with the desired coverage. We suggest diced or sliced ​​avocado, sliced ​​jalapeños peppers, fresh coriander and / or lime slices. Other non-vegan topping options include: grated cheese and / or sour cream.
  5. The leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.

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