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Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion
Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion
- Recipe Submitted by Juicy on 06/15/2014
Category: Vegetarian, Peppers, Onions, Lentils, Chili
Ingredients List
- 2 tsp. olive oil
- 1 medium onion, chopped in small pieces
- 2 tsp. finely minced garlic
- 2 T Chili Powder (I used Penzeys Regular Chili Powder, which is quite mild.)
- 1 T ground cumin
- 1 tsp. dried oregano (preferably Mexican oregano)
- 1/8 tsp. dried Chipotle chile pepper (or cayenne; use more or less depending on how spicy you like it)
- 1 cup brown lentils
- 1/4 cup red lentils (or use more brown lentils if you don't have red ones)
- 3 cans ( 14 oz. can) vegetable broth + 1 can water
- 1 can (8 oz.) tomato sauce
- 1/2 cup sliced green onions
- 1 can (6 oz) black olives, drained and sliced
- 1 jar (12 oz.) roasted red peppers, drained and chopped
- lime slices for serving (optional)
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. (Tomatoes make the lentils cook a bit more slowly, so if you're in a hurry don't add the tomato sauce until lentils are starting to get tender.)
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.
This freezes well. For best results, thaw in refrigerator overnight and then heat in microwave or in a small pan on the stove.
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. (Tomatoes make the lentils cook a bit more slowly, so if you're in a hurry don't add the tomato sauce until lentils are starting to get tender.)
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.
This freezes well. For best results, thaw in refrigerator overnight and then heat in microwave or in a small pan on the stove.
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