We’re well into soup season so I wanted to share my quick and easy hearty vegan chili recipe. There is nothing better than sitting down with a big, comforting bowl of chili on a bitter cold evening. And it is certainly cold in Cleveland!

This recipe calls for a few pantry staples, as well as some easy to find produce. I recommend making a big pot of this chili on Sunday or Monday and eating it throughout the week. This recipe keeps for about 7-10 days, and it tastes just as good as leftovers!

It’s so easy – just chop, sauté, and simmer your way to a delectable vegan chili. Give it a try and let me know what you think!

Happy cooking! Cheers!

Jocelyn

Hearty Vegan Chili

Prep Time: ~15 minutes; Cook Time: ~60 minutes; Yield: Serves 8

Ingredients:  

• 1 lg. onion, chopped
• 2 stalks celery, chopped
• 1 lg. red bell pepper, chopped
• 1 lg. green bell pepper, chopped
• 1 ½ c. dried red lentils
• 3 cloves garlic, minced
• 1 can diced fire-roasted tomatoes
• 1 small can tomato paste
• 1 can no salt added corn
• 1 can red kidney beans
• 1 can pinto beans
• 8 cups low sodium vegetable broth
• 3 tbl. extra virgin olive oil
• ½ tsp. each of cinnamon, cardamom, chili powder, & freshly ground salt & pepper
• 1 tsp. each of turmeric and cumin
• Dash of cayenne pepper
• 2 tsp. Harissa seasoning
• 2 bay leaves
• 1 bunch kale, torn into pieces

Directions:

• 

  Heat the extra virgin olive oil in a large soup pot.

• Add the onion, celery, and bell peppers. Cover and cook until softened.
• Add the garlic, and cook another 2-3 minutes.
• Next add the diced tomatoes, lentils, and all of the spices. Cook another 5 minutes.
• Add the tomato paste  and vegetable broth, and bring to a boil. Reduce, cover, and let simmer for 30 minutes.
• Add the canned beans and corn and simmer for another 15 minutes.
• Finally, add the kale and cook uncovered for another 5 minutes.
• Garnish with vegan parmesan cheese.
• Enjoy!

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