Vegetarian Chilli
Ingredients
5 large tomatoes
1 14oz can black beans
7 large carrots, diced
3 large bell peppers, diced
1 red onion, diced
1 spanish onion, diced
1 cup dry red or green lentils
4 cups vegetable stock
2 cups water
3 tbsp olive oil
1 tbsp chili powder
3/4 tsp ancho chili powder
1 tsp fennel seed
3/4 tsp cumin
3/4 tsp garlic powder
3/4 tsp. smoked paprika
3/4 tsp oregano
2 tbsp kosher salt + more to taste
cracked black pepper
Method
In a large pot, bring water to a boil. While the water is heating, make an "X" in the bottom of each tomato. Once the water is boiling, add the tomatoes three at a time and let them sit in the water until the skin starts to peel off, about 2-3 minutes. Remove the tomatoes from the water, let them cool for a minute, and then peel off the skins.
Dice the carrots, both onions, and bell peppers. Place them in a large pot with olive oil and sauté until fragrant.
In a small bowl, soak the lentils for 5 minutes in about 1 cup of warm water. Rinse the black beans and set them aside.
Once the vegetables are fragrant, chop the peeled tomatoes and add them to the pot with the vegetables. Add the vegetable stock and 2 cups of water. Bring to a boil, then reduce the heat to low and cover.
Once the lentils have finished soaking, drain them and add them to the chili, along with the black beans. Stir everything together and add the seasonings.
Remove the lid and let the chili simmer for 25 minutes, or until it thickens. Afterward, cover the pot and let it simmer on low for an additional 30 minutes.
If serving right away, let the chili cool slightly and serve warm with your favorite toppings (cheddar, green onion, parsley, sour cream, crème fraîche, etc.). If not, let the chili cool completely at room temperature before covering and refrigerating. To reheat, place the desired amount in a pot on the stove, or heat it all at once.
Enjoy! Store any leftover chili in the refrigerator for up to 4 days for the freshest taste.
Notes
