Vegan Bean Chili

It’s been rainy out for the past couple days which is making it a little chilly out so I was looking for a nice warm bowl of chili to have for the next couple days.

This recipe is perfect because you can make it as spicy or mildly spicy as you would like. Another great thing is you can substitute the veggies to be any kind you enjoy.

I usually to make my chili with quinoa to add extra protein but decided to go for lentils this time to try something new. If you would prefer quinoa substitute in uncooked quinoa instead of the lentils.

When the chili is almost done cooking make sure the veggies and lentils are soft to make sure it is completely cooked. If they are still a little hard, cook for a couple additional minutes.

I hope everyone has been staying safe and healthy during this difficult time. Here are some ways I am staying preoccupied with my time:

• Puzzles

• Redecorating my room

• Lots and lots of homework

• Organizing my house

• Going for walks

• Working out

• Coloring relaxation books

• Reading

• Listening to music

• Working out

• Self-care

Staying busy is the best way to pass the time and keep your mental health in check. Even though we are all social distancing does not mean we cannot enjoy the outdoors. Go for a walk, run, or sit outside on a sunny day.

Vegan Bean Chili

Duration: 1 hour 15 minutes

Servings: 6

Ingredients:

• 2 Tbsp olive oil

• 1 medium yellow onion, diced

• 1/2 Tsp salt

• 1/2 Tsp ground black pepper

• 1 zucchini, diced

• 2 medium carrots, diced

• 1 small jalapeño, diced (for spicier chili keep seeds)

• 4 cloves of garlic, minced

• 3 Tbsp chili powder

• 1 Tsp smoked paprika

• 2- 15 ounce cans diced tomatoes

• 3 Tbsp tomato paste

• 1-3/4 cup water

• 3/4 cup dried lentils, rinsed

• 1- 15 ounce can kidney beans

• 1- 15 ounce can black beans

• 1-2 Tbsp maple syrup

• 1 Tbsp vegan cheddar (per serving)

Instructions:

1. In a medium size pan, heat the oil and sauté the onions, carrots and zucchini for about 3-4 minutes, and stir.

2. Add the diced and minced jalapeño and garlic to the pan and add a pinch of salt and pepper.

3. Add the chili powder, paprika, diced tomatoes, tomato paste, and water and stir till combined. Bring to a low boil over medium heat.

4. Once boiled, add lentils and reduce to a lower heat, you do not want it boiling. Cook for about 15 minutes or until the lentils are tender.

5. Add kidney and black beans along with additional salt and pepper and stir. Add in more chili powder according to spice preference.

6. Let simmer for an additional 20 minutes to have all the ingredients flavors blend together.

7. Taste and adjust to flavor preference. Add more salt if needed.

8. Add in vegan cheddar and stir to melt.

9. Let cool, serve and enjoy.