Being a vegan doesn’t necessarily mean you have to give up on your taste buds. You’ll be surprised at the number of fantastic vegan recipes you can cook up that will really make your tongue tingle and your palate alive with the contrast of flavors. Take Mexican chili for instance. Here is a fantastic vegan lentil chili recipe that is not as heavy as the meat chili but just as flavorful and lip smacking delicious.
With added barley, sweet butternut and a big helping of lentils, not only do you get a tasty chili you get a healthy one too and there’s no hassles of browning or pre-cooking. All you need to do is add your ingredients in a slow cooker, switch power n and off. Your vegan lentil chili is done.
Vegan Lentil chili
- 2 cloves garlic, chopped
- 1 tblsp ground cumin
- 2 tblsp chilli powder
- 2 tblsp kosher salt
- 1tblsp olive oil
- ¼ tsp ground black pepper
- 1 red bell pepper diced
- 1 medium yellow onion, finely chopped
1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can crushed tomatoes
- 1 pound large butternut squash cubes
- 3/4 cup dried lentils
Coarsely chopped fresh cilantro and diced avocado, for serving
- 2 1/2 cups water
- 1 medium red bell pepper, diced
Method for vegan lentil chili
Except the cilantro and avocado, combine all ingredients in a large slow cooker and stir. Cover and then cook till lentils are soft and tender. The setting should be for 6to 8 hours. Now stir and add the cilantro and avocado. If you have any leftovers from this delicious and healthy vegan lentil chili then you could put it in an airtight bag and refrigerate upto 5 days. If you freeze it will last 3 months.