Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion
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Category
Breakfast
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Cusine
Vegan
What do you need?
How to make?
Ingredients
2 tsp. olive oil
1 medium onion, chopped in small pieces
2 tsp. finely minced garlic
2 T Chili Powder
1 T ground cumin
1 tsp. dried oregano
1/8 tsp. dried Chipotle chile pepper
1 cup brown lentils
1/4 cup red lentils
3 14 oz. cans vegetable broth + 1 can water
1 8 oz. can tomato sauce
1/2 cup sliced green onions
1 6 oz. can black olives, drained and sliced
1 12 oz. jar roasted red peppers, drained and chopped
lime slices for serving
Directions
Use a large dutch oven type pan so you have a big surface area for cooking the vegetables. Heat olive oil over medium heat, then saute the chopped onion until it’s starting to brown. Add garlic and saute about 1 minute more. Add the chili powder, ground cumin, dried oregano, and Chipotle or Cayenne powder and saute about 90 seconds more, or until the spices are fragrant. Add the brown lentils, red lentils, vegetable broth, water, and tomato sauce and heat until the mixture comes to a low boil. Reduce heat to a low simmer and let the mixture cook until red lentils are mostly dissolved and brown lentils are well-softened. Cooking time will depend on how fresh the lentils are, but I simmered this for slightly more than an hour, adding more water a couple of times. While the mixture cooks, slice the green onions, drain olives and cut into slices, and drain the roasted red pepper and chop into small pieces. When lentils are cooked, add green onion, olives, and roasted red pepper and let the mixture simmer 15-20 minutes more. Serve hot, with slices of lime to squeeze into each serving if desired.