Bean, chickpea, and lentil vegan chili
Bean, chickpea, and lentil vegan chili is hearty, filling, and meaty. This chili has a unique blend of spices that provides a non-traditional flavour.
Servings: 4
Ingredients
- 1 can Diced tomatoes with no salt added
- 2/3 cup Chickpeas cooked or canned
- 2/3 cup White navy beans cooked or canned
- 1/3 cup Kidney beans cooked or canned
- 2/3 cup Red lentils cooked
- 1 can Crushed tomatoes
- 1 Bay leaf remove after cooking
- 1/4 tsp Allspice
- 1/4 tsp Cinnamon
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Chipotle pepper
- 1/4 cup Vegetable broth
- 1/2 cup Soy mince dehydrated
- 1 tsp Molasses or brown sugar optional
Instructions
- Simmer crushed tomatoes and spices. If using dried lentils, boil 1/3 cup of red lentils in water for 12 minutes while the crushed tomatoes simmer with the spices, then drain the lentils and add with the beans and chickpeas.
- Add cooked beans, chickpeas, and lentils.
- Add soy mince, vegetable broth, and crushed tomatoes.
- Simmer 10 more minutes, add additional spices if desired, and serve.
Notes
This chili can be made with different spices. For a more traditional taste, use garlic powder, onion powder, cumin, and chili powder.