easy vegan chili | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/02/15/easy-vegan-chili/

Who says you need ground beef in your chili for it to be good? I oppose! This easy vegan chili is absolutely doable and it’s delicious, too! Plus it can still be hearty and filling while staying completely veg-friendly.

This recipe for my easy vegan chili is loaded up with beans, corn, lentils, and vegetables. It also uses fragrant spices that when simmered on the stove make this pot of vegan chili a total dream.

The best part about this recipe is that it’s super easy, and takes basically no time to make! A lot of chili recipes cook in a crockpot, which means waiting all day or all night for your meal… not this time! Let that pot simmer on the stove for 20 minutes and it’s ready for you to dig right in!

easy vegan chili

Try my recipe for a quick and easy vegan chili… perfect for when it’s cold AF outside!

Ingredients

1 tbsp vegetable oil (I use sunflower oil)1 yellow or white onion, finely chopped1 red pepper, finely chopped3 garlic cloves, minced1 tbsp chili powder1/2 tbsp chipotle chili powder1 tsp cumin1 tsp oregano1/2 tsp cinnamon4 C crushed canned tomatoes2 C cooked lentils2 C cooked kidney beans2 C frozen corn, thawed and drained of excess water1 tsp sea salt1 tsp ground black pepper

Instructions

In a large pot heated to medium, sauté onion in oil for about 2 minutes until soft and fragrant. Then add in red pepper and cook for another minute or so.Add all the spices and stir to combine sautéing for another 2 minutes. Then add in minced garlic and stir to combine. You may need to reduce heat to prevent the garlic from burning. Add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.Add in the remaining crushed tomatoes, lentil, kidney beans, corn, sea salt, and ground black pepper. Stir to combine, cover with a lid, and simmer for 20 minutes. You can cook for longer, but if you want it done quickly it tasted great after this amount of cooking.Top with vegan sour cream, chopped green onions, and more ground black pepper.

Notes

I used

in the pictures and video, but you could also whip up my

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