Hearty Vegan Chili

Perhaps a stew.

I have an extensive internal conversation going with myself at all times.

Sometimes, my internal dialogue spurts out into the real world with no context.

Sometimes, this happens when I’m teaching yoga.

I ended a class one time with these words:

Namaste. Perhaps a stew.

Apropos of nothing.

I didn’t explain further.

I left the room.

I assumed it made perfect sense until my boyfriend was like, “Wtf were you talking about?”

And then I realized only half of my thoughts had come out. I’d thought very loudly:

It’s hot in here, but it’s autumn and the weather is turning cool! I love this time of year. It’s soup weather, y’all! Go home and cook something! The farmers market is right outside; go grab a bunch of root vegetables. Simmer something comforting and delicious. Perhaps a stew.

All that came out was:

Perhaps a stew.

These words haunt me.

So here’s this recipe.

Vegan Chili

A stew.

A great stew.

A chili, really.

Ingredients

• 1 onion

• 1 sweet potato

• 1-2 Yukon Gold potatoes

• 2 carrots

• 2 stalks of celery

• 1 bell pepper, chopped

• 1 tsp chipotle in adobo

• 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp lemon pepper.

• 1-28 oz can of fire-roasted crushed tomatoes and their juices

• 1/2 cup green or black lentils

• 1-14 oz can black beans (rinse and drain them first)

• 1-14 oz can kidney beans

• 3 tbsp tomato paste

• Avocado oil

• Salt

Instructions

1. Chop the onion, sweet potato, Yukon Gold potatoes, carrots, celery, and bell pepper into bite-sized pieces.

2. Saute in avocado oil until soft, about 10 minutes.

3. Stir in the chipotle in adobo, chili powder, cumin, and lemon pepper. Then add 1-28oz can of fire-roasted crushed tomatoes and their juices. Simmer 15 minutes.

4. Next, stir in green or black lentils, black beans (rinse and drain them first), and kidney beans. Fill up one of the cans with water and throw that in as well. Stir in a heaping tablespoon of salt or a veggie bouillon.

5. Bring to a boil and then simmer for 15 minutes. Stir in 3 tbsp tomato paste and simmer for at least 15 minutes, and up to overnight.

Alternately, you can throw all this in your Instant Pot on manual for 20 minutes.

Insanely delicious topped with Cholula, cashew sour cream, and tortilla chips.

Up Next:

1. 7 Mouthwatering Vegan Comfort Food Recipes

2. The Best Vegan Bread Recipe

3. Hearty Vegan Chili

Want even more vegan recipes? Check out the rest of my vegan-related blogs here!