Vegan Chili by Pass the Plants

dried red lentils, dried greenbrown lentils, onion, garlic, red bell pepper, poblano peppers, jalapeno pepper, fire roasted crushed tomatoes, tomatoes, water or vegetable broth, chili powder, chipotle puree, ground cumin, salt, savory cashew cream or vegan sour cream, cilantro, tortilla chips, scallions or red onion, olives, hot sauce

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour

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– 1 cup dried red lentils (picked over and rinsed)
– 1 cup dried green/brown lentils (picked over and rinsed)
– 1 large onion, chopped
– 5 cloves garlic, minced
– 1 red bell pepper (seeded and chopped)
– 1 poblano pepper (seeded and chopped)
– 1 jalape?o pepper (seeded and diced (omit for kids or non-spice lovers)
– 1 28 ounce can fire roasted crushed tomatoes
– 1 15 ounce can diced tomatoes (with the juice)
– 3 cups water or vegetable broth
– 2 tablespoons chili powder
– 1 tablespoon chipotle puree (optional (but recommended!)
– 1 tablespoon ground cumin
– 1 teaspoon salt (more to taste)
– Savory Cashew Cream or vegan sour cream
– Chopped cilantro
– Crushed tortilla chips
– Chopped scallions or red onion
– Sliced olives
– Hot sauce

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour




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