Vegan Chili

I know that we are finally emerging from typical chili weather, but I continue to cook this meal all year round – it is a great one-pot dish that is full of flavour, phytonutrients, fibre, and protein.  I can even get Taylor to eat it!

2 tbsp of vegetable stock or your choice of cooking oil

1/2 sweet onion – diced

1 clove of garlic – minced

1 pepper – colour of your choice (I like red) – diced

1 zucchini – diced

1 carrot – diced

8 0z package of crimini mushrooms – diced

1 sweet potato – peeled and diced

1/2 tbsp chili powder (add more to up the spice level – I’m a baby when it comes to spicy food, so I keep it mild)

1/2 tbsp dried oregano

1/4 tbsp cumin

1/4 tbsp turmeric

salt and pepper to taste

1 jar of strained crushed tomatoes (I don’t mean to brag, but I’m lucky to have Mike’s Nonna’s tomatoes on hand, so I use that)

1 can of beans of your choice – I use black beans

1/2 cup of uncooked red lentils (rinsed)

2 tbsp hemp seeds

  1. In a large pot add vegetable stock (or cooking oil) and sweet onion and cook over medium heat until onions become translucent.  Add garlic and cook for another minute (don’t burn the garlic)IMG_8213
  2. Add in the rest of the chopped ingredients (pepper, zucchini, carrot, mushrooms, sweet potato) and cook over medium heat for about 5 minutesIMG_8214
  3. Stir in the child powder, dried oregano, cumin, turmeric, salt and pepperIMG_8215
  4. Add in strained crushed tomatoes – stir everything together and now cover and let simmer for about 45 minutes
  5. Add beans and lentils and cook uncovered for 20 minutes.
  6. Serve, sprinkle with hemp seeds and enjoy! IMG_8222

Note:  You could do this in a slow cooker too, but I would still sauté the onions and garlic first.

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