Miss Ann’s Plant Lovers Chili
I love a thick, hearty, and “meaty” chili. I love a chili that sits atop the brown rice without seeping to the bottom. Lentils give the chili that “meaty” consistency that I love so much and they take on the flavor of any sauce. I recently joked that lentils are the new ground meat!
What you will need:
- Small yellow onion (1)
- Cloves of garlic (2-3)
- 15oz can of tomato sauce (2)
- 15oz can of dark red kidney beans with the liquid from the can (2)
- 15oz can of cannellini beans, drained (1)
- Red lentils (1/2 cup)
- Cumin (1 tsp)
- Habanero pepper, seeded (1)
- Pink himalayan salt (1 tbsp)
How to make it:
In a high speed blender puree one can of the tomato sauce, the yellow onion, the garlic cloves, and the habanero pepper. Put the mixture in a large pot along with the rest of the ingredients. Cover the pot and bring it to a boil over medium heat, reduce heat, and simmer for about 30 minutes until the lentils are tender. Remove from heat and let it sit for about 5 minutes. Then serve it over brown rice or nachos. Top it off with vegan cheddar cheese if you like chili and cheese. It makes delicious nachos and pairs well with sweet potatoes.
Play with the recipe a bit. If you enjoy it a bit more spicy then throw another pepper in there or don’t remove the seeds when you blend it. I puree the ingredients to add thickness to the sauce but if you enjoy a thinner chili then you can just chop the onions, garlic, and pepper instead of blending them. If you don’t have a habanero pepper then any hot pepper will work well.
I hope you enjoy it! Stay healthy and safe. Thank you all for your continued support and encouragement. Thank you all so much for reading!