Brian's Super Tasty Vegan Chili (Plant-Based, Oil-Free)

krocksinthekitchen.com

Judy Langemo Roth

2 to 3 medium red onions (approx. 3 to 4 cups when diced)

2 to 3 green peppers (approx. 3 to 4 cups when diced)

3 tsp chopped garlic OR 5 to 6 cloves fresh garlic, minced

1 x 6oz can tomato paste (no salt added if possible)

2 x 14.5 oz cans diced tomatoes (no salt added if possible)

1 x 28oz can crushed tomatoes (no salt added if possible)

4 cups reduced sodium vegetable broth (or 4 cups of hot water combined with 4 tsp Better Than Bouillon Organic Reduced Sodium Seasoned Vegetable Base)

⅓ cup chili powder

¼ cup mushroom powder (OPTIONAL; We blend up these dried portabella mushrooms in our spice grinder)

1 Tbsp cumin

2 Tbsp smoked paprika

2 tsp cinnamon

1 tsp nutmeg

½ tsp cayenne pepper

¼ tsp ground black pepper

1 tsp salt (OPTIONAL)

8 x 15oz cans of beans (drained & rinsed; we use a mix of kidney, pinto, black & cannellini) OR 36oz dry beans that have been pre-cooked

2 cups frozen corn

8oz red split lentils, rinsed & drained (these do NOT need to be pre-cooked)

Directions at krocksinthekitchen.com

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