21 Sep Lentil Kidney Bean 1-pot Chili Recipe
Posted at 14:29h
in Recipes
This Vegan Lentil Kidney Bean Chili is packed with flavor from the Taco spice blend and chipotle pepper. Gluten-free, soy-free, and full of protein.
Ingredients
- 1/2 cup dry Lentils brown lentils or 1 cup cooked
- 1 cup Kidney beans cooked or canned
- 2 tsp oil
- 1/2 red onion chopped
- 1 green chili chopped (Serrano or Bird’s eye or Jalapeno, to taste)
- 2 to 3 cloves of garlic chopped
- 2 medium tomatoes chopped
- 1/2 tsp chipotle pepper powder
- 2 to 3 tsp taco spice blend recipe below
- 1/2 red bell pepper chopped
- 1/4 cup chopped celery
- 2 cups water less or more to consistency preferred , use 1.5 cups if using cooked lentils
- 3/4 tsp salt or to taste
- 1/2 cup fresh or frozen corn
- Pickled jalapeno cilantro, lemon juice, sour cream/yogurt, guacamole, tortilla strips for garnish.
Instructions
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Soak the lentils in hot water for half an hour. Drain and keep ready.
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In a large pan, add oil, and heat on medium. Add the onion and cook until translucent. 4 minutes.
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Add in the green chili pepper and garlic and cook for 2 minutes.
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Add the tomatoes, chipotle pepper, taco spice and cook until tomatoes are saucy. 5 minutes.
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Add the bell pepper, celery, mix and cook for a minute.
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Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes.
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Stir, taste and adjust salt and spice, and water if needed. Reduce heat to low-medium and cover and cook for another 20 minutes or until the lentils and kidney beans are very tender. (If using cooked lentils, simmer for 5 minutes.)
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Cook uncovered to thicken the chili or add water if too thick.
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Mix in the corn and 1/2 tsp lemon juice. Sprinkle a bit more taco spice blend if you like. I did.
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Serve hot, topped with some of vegan sour cream, cashew cream or yogurt, pickled jalapenos, chopped onion, a bunch of cilantro, non dairy cheddar, salsa, sliced avocado and anything and everything. To make this Indian, add garam masala instead of taco spice.
Recipe Source: Vegan Richa