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Vegan Chili

Vegan Chili

Vegan Chili. For those who eat meat, you won’t even miss it with this recipe. For those who do not eat meat, you’ll love it. We definitely don’t want to alienate our vegetarian and vegan friends so here is my Vegan Chili. The most important part of a Vegan Chili has to be texture. By incorporating ingredients with various textures you get a hearty chili that could stand up to any chili out there. Try it out, you won’t be disappointed.
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Course Dinner, Main Course, Soup
Cuisine American, Vegan, Vegetarian
Servings 8 People

Ingredients
  

  • 2 Quarts - Vegetable Stock
  • 2 - Large Onions
  • 2 - Large Orange or Red Bell Peppers
  • 1 - Large Green Bell Pepper
  • 1 Small Package - Crimini Mushrooms Baby Bella
  • 3 - Medium Carrots
  • 2 - Bay Leaf
  • 2 Cups Sweet Corn
  • 2-3 Jalapeños
  • 2 14 oz Cans Fire Roasted Tomatoes
  • 1 28 oz Can Crushed Tomato
  • 1 28 oz Can Whole Tomatoes I use San Marzano
  • 1 14 oz Can Black Beans
  • 1 14 oz Can Garbanzo Beans
  • 1 14 oz Can Light Kidney Beans
  • 1 14 oz Can Red Beans
  • 1 Cup Dried Lentils Rinsed and Sorted
  • 3 TBSP Tucker’s Golden Ratio Seasoning

Instructions
 

  • PREP: Start by small dicing all vegetables, peppers and mushrooms. Drain and rinse canned beans. Rinse and sort dried lentils to ensure no small pebbles make into your chili.
  • Heat a drizzle of olive oil in a 5 quart or larger dutch oven or stock pot on medium to medium high heat. Once up to temperature add diced carrots. Cook while stirring for about 1 minutes.
  • Add diced onions and continue to cook while stirring for 1 to 2 minutes. Add 1 TBSP of Tucker's Golden Ratio.
  • Add Mushrooms. Cook for an additional 1 minute. Stir to incorporate seasoning from previous step.
  • Add all peppers and cook for another minute.
  • Add 1 quart of vegetable stock and bay leaf then bring to a boil.
  • Once Boiling, add all tomatoes and 1 TBSP of El Carino. Stir to incorporate.
  • Add corn, and canned beans. (We’re saving the lentils for later.) Add last TBSP of El Carino
  • Finally add 1 quart of Vegetable Stock, return to a boil, then lower to simmer. Cook Chili for a minimum of two hours on simmer. Stir occasionally (For longer cooking times, you may need to add more liquid. Water will be fine for this.)
  • After the two hours is up add lentils, and simmer for an addition 20-30 minutes.
  • Serve and Enjoy!
Keyword Chili, Vegan, Vegetarian