Check out my cornbread recipe to put on top of this chili for the complete package!
VEGETARIAN CHILI WITH CORNBREAD TOPPING
I like this chili on its own, paired with sausages if you have carnivores.
Servings 0
Ingredients
- 2 tablespoons olive oil or spray
- 2 medium onions finely chopped
- 2 cloves garlic minced
- 3 cups red bell peppers about 2 large peppers, finely diced
- 2 teaspoons hot red pepper flakes
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1 cardamom pod lightly crushed
- 1 ½ cups red lentils
- 3 cups chopped tomatoes peeled if fresh
- 3 ½ cups cooked kidney beans
- ¼ cup ketchup homemade, if you can or salsa (make sure there’s no vinegar or sugar if bought)
- ¼ cup tomato paste
- 1 tablespoon unsweetened cocoa powder
- 2 cups kale (optional) chopped
Instructions
- PREPARATION
- To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
- Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa, kale (optional) and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes (or cook in slow cooker).
- Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)