Bean & Lentil Chili

Of all these dozens of various vegan chilis I’ve made, this one may take the top spot. And I love it even more because it’s so simple to make, plus, being based in lentils and beans, it’s fairly cost effective, to boot.

Though today is a snow day here in Boston, Tuesdays are my normal day off and I usually spend all day cooking and blogging. On this particular snow day, after being buried in two feet of snow and spending most of the shoveling rather than cooking, I finally took an hour to whip up this chili. I was FROZEN. Part of me thinks I’m still in denial that I’m back here instead of in California and I decided to go out in shovel with just rainboots, sweatpants and a hoodie….which was a terrible idea.

Coming in soaking wet and numb in most places of my body had me longing for a super smokey and spicy chili that would fuel the next shoveling session ahead of me. And chili seemed like the only logical solution.

It’s got really simple ingredients, but tastes incredible. The lentils and beans give it a great meaty texture, and the tomato paste, ketchup and fore roasted tomatoes give it a rich, sweet and savory flavor. And since it makes hugeeeee portions, it’s a wallet-friendly meal for sure.

6 cups veggie broth

1 16 oz can organic fire roasted tomatoes

1/2 cup organic ketchup

2 cups dry green lentils

1 1/2 cups black beans

1 1/2 cups kidney beans

4 carrots, diced

2 stalks celery, diced

1 green bell pepper, diced

1 large yellow onion, diced

6 cloves garlic, minced

3 tbsp tomato paste

4 tbsp chili powder

1 tbsp paprika

1 tsp cumin

1 tsp all purpose seasoning

1 tsp sea salt

1/2 tsp black pepper

Olive oil and crushed red pepper

• Cook onion in olive oil and red pepper over medium heat until translucent
• Add garlic, carrots and celery and cook for 5 minutes, stirring frequently
• Add bell pepper and cook for 5 more minutes
• Add chili powder, paprika, cumin, all purpose seasoning, salt and black pepper and stir until well incorporated
• Add all remaining ingredients, stir together and bring a boil
• Reduce to a simmer and cook on low heat, covered, for 45 minutes