Amy's Vegan Chili

You definitely won't miss the meat in this hearty vegan chili, packed full of protein with red lentils, quinoa, and black beans.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 20 mins
• Total Time: 2 hr 40 mins
• Calories: 279 Calories

Ingredients

• 3 teaspoons cornstarch
• 2 cups water
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1 (12 ounce) can whole kernel corn, drained
• 1 (19 ounce) can black beans, rinsed and drained
• 1 tablespoon smoked paprika
• 3 tablespoons water, or more as needed
• 2 (28 ounce) cans diced tomatoes
• 0.25 cup brown sugar
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon ground cumin
• 0.25 cup dry red lentils
• 0.5 teaspoon cracked black pepper
• 0.25 cup chili powder
• 0.25 cup uncooked quinoa

Recipe Instructions

Step 1

Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.

Step 2

Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.

Step 3

Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.