chili

Chili

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MATERIALS

Makes ~6 servings

  • 1 tbsp oil (omit if water sauteing)

  • 1/2 onion, diced

  • 1 green bell pepper, diced

  • 1 clove garlic, minced

  • Spices

    • 2 tbsp chili powder

    • 1 tbsp cumin

    • 1 1/2 tsp garlic powder

    • 1 1/2 tsp smoked paprika

    • 1-2 tsp salt

    • 1 tsp pepper

  • 1 15 ounce can diced tomatoes

  • 1/4 cup tomato paste

  • 3 cups vegetable broth

  • 3 cans of beans, drained and rinsed (e.g. black, pinto, kidney)

  • 1/3 cup red lentils, rinsed

  • 2 tbsp maple syrup (omit during trials)

  • 1 tbsp hot sauce, optional

PROCEDURE

1. Heat oil, if using, in a large pot over medium heat. Saute onion and green pepper for 4-5 minutes. Add the garlic and cook -2 more minutes. Add spices and cook for a couple minutes.

2. Add diced tomatoes and tomato paste and stir to incorporate the tomato paste. 

3. Add broth and beans and bring to a simmer.

4. Add lentils and simmer covered for 30-45 minutes. Stir in maple syrup and hot sauce, if using. Taste and adjust seasonings.

VARIATIONs

Add in 2 sweet potatoes, 1 zucchini, and/or 1 carrot for an even heartier chili.

Sub water for vegetable broth if you don't have any on hand. Not to worry, this will have plenty of flavor either way.

Stir in a few handfuls of greens in the last few minutes of cooking for an extra nutritional boost.

THE RUNDOWN

This chili does require a bit of prep, but the good news is that once everything is diced, you can throw it all in one pot and let it do its thing. The longer this chili has time to meld, the tastier it will be. We recommend making this the morning of or the day before serving to give the flavors more time to develop. Pro tip – if some like it spicy and some like it…not (or if you aren’t quite sure what the preference will be), consider holding off on adding the hot sauce to the pot and instead let everyone add to their individual bowls.    

A Plantsanity Original

Taco Chili

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MATERIALS

Makes ~5-6 servings

  • 2 cans chili beans (pick your fave - mild/medium/hot, regular/black)

  • 1/2 cup brown rice, uncooked

  • 1/2 cup red lentils, uncooked

  • 1 can corn

  • 1 can tomato soup (10.75 oz)

  • ~3 cups water

  • Spices

    • 1.5 tbsp chili powder

    • 1 tbsp cumin

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • 1 tsp smoked paprika

    • 1 tsp salt

  • Toppings (Optional)

    • Avocado slices

    • Hot sauce

    • Crackers/chips

PROCEDURE

1. Add everything to large pot and heat over medium heat until boiling.

2. Reduce heat and simmer 40 minutes or until rice and lentils are done.

3. Taste and adjust seasonings.

Variation

Add an extra can of beans (ex. black, kidney, or pinto) for a thicker chili.

Sub 1/4 cup tomato paste if you don’t have tomato soup on hand.

THE RUNDOWN

Just like it sounds - a combo of tacos and chili in a warm, comforting bowl. Perfect for a weeknight.  Throw it all in the pot and get a few chores done while you wait for the flavors to meld and the rice and lentils to cook. Pro tip - if you are in a hurry you can save some time by leaving out the rice and adding in more lentils or an extra can of beans.

A Plantsanity Original