Vegan Chili
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In my opinion, everyone should have a great chili recipe in their repertoire. As my Grandmother would say, It’s the perfect cold day “stick to your ribs” food. Chili is also a filling and delicious way to incorporate more plant-based foods and beans/lentils into your eating habits.
This chili, that fantastic dietetic student Olivia has created, takes a twist with coconut milk. Thank you Olivia!
Vegan Chili Ingredients
1 tbsp olive oil
1 white onion (chopped)
3 garlic cloves (minced)
2 stalks celery (chopped)
1 bell pepper (chopped)
½ jalapeno pepper
19 oz can chickpeas
14oz can kidney beans
14 oz can lentils
14oz canned tomatoes
¾ cup coconut milk
1 cup veggie broth
1 tsp cumin
1 tsp dried oregano
1 tsp paprika
cilantro (optional)
avocado (optional)
toast for dipping (optional)
Vegan Chili Directions
Chop the onion, garlic, celery, bell pepper, and jalapeno pepper.
Heat the olive oil in a large saucepan on medium heat.
Add the garlic and onion. Sautee for 5 minutes.
Add the celery, bell pepper, and jalapeno pepper. Sautee for another 5 minutes.
Add the beans, lentils, tomatoes, vegetable broth, and spices. Simmer for at least 30 minutes.
Add the coconut milk and stir.
Optional: Top with cilantro and avocado.
Optional: Serve with a slice of sourdough toast.
Enjoy!
Recipe and photo credit: Olivia Dodsworth.
