Name: Amy's Vegan Chili
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 3 tablespoons; Onion, chopped - 1 large; Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Garlic, minced - 4 cloves; Black beans, rinsed and drained - 1 (19 ounce) can; Diced tomatoes - 2 (28 ounce) cans; Water - 2 cups; Whole kernel corn, drained - 1 (12 ounce) can; Dry red lentils - ¼ cup; Uncooked quinoa - ¼ cup; Chili powder - ¼ cup; Brown sugar - ¼ cup; Smoked paprika - 1 tablespoon; Kosher salt - 1 teaspoon; Ground turmeric - 1 teaspoon; Dried oregano - 1 teaspoon; Ground cumin - ½ teaspoon; Red pepper flakes - ½ teaspoon; Cracked black pepper - ½ teaspoon; Cornstarch - 3 teaspoons; Water, or more as needed - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Amy's Vegan Chili

1. Olive oil - 3 tablespoons

2. Onion, chopped - 1 large

3. Green bell pepper, chopped - 1

4. Red bell pepper, chopped - 1

5. Garlic, minced - 4 cloves

6. Black beans, rinsed and drained - 1 (19 ounce) can

7. Diced tomatoes - 2 (28 ounce) cans

8. Water - 2 cups

9. Whole kernel corn, drained - 1 (12 ounce) can

10. Dry red lentils - ¼ cup

11. Uncooked quinoa - ¼ cup

12. Chili powder - ¼ cup

13. Brown sugar - ¼ cup

14. Smoked paprika - 1 tablespoon

15. Kosher salt - 1 teaspoon

16. Ground turmeric - 1 teaspoon

17. Dried oregano - 1 teaspoon

18. Ground cumin - ½ teaspoon

19. Red pepper flakes - ½ teaspoon

20. Cracked black pepper - ½ teaspoon

21. Cornstarch - 3 teaspoons

22. Water, or more as needed - 3 tablespoons

How to cook deliciously - Amy's Vegan Chili

1. Stage

Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.

2. Stage

Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.

3. Stage

Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.