Homemade Vegan Chili [Easy and Gluten-Friendly]
This easy homeade vegan chili will make even the coldest winter night cozy!
Ingredients
- 2 Tablespoons olive oil
- 1 poblano pepper diced
- 1 large yellow onion diced
- 1 jalapeno diced
- 1 green bell pepper diced
- 4 cloves of garlic minced
- 6 small sweet potatoes ~6 cups, chopped
- 8 ounces portobello mushrooms chopped
- 1 cup walnuts chopped
- 1/4 cup whole wheat flour
- 1/4 cup chili powder
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 cups water or vegetable broth
- 28 ounce can diced tomatoes
- 1/2 cup red lentils uncooked, rinsed
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
For Serving (Optional):
- Avocado slices
- Cilantro
- Brown Rice
- Tortilla Chips
Instructions
- Heat oil (2 Tblsp) in a large pot over medium heat until shimmering.
- Once hot, sauté poblano pepper (1), yellow onion (1), jalapeno (1), green bell pepper (1), and garlic (4) for 10-15 minutes, until onions are slightly translucent.
- Add sweet potatoes (~6 c), mushrooms (8oz), walnuts (1c), seasonings (4Tblsp chili powder, 2tsp red pepper flakes, 2tsp cumin, 1tsp salt, 1 tsp garlic powder, 1 tsp paprika), and flour (1/4c). Sauté for another 5 minutes.
- Add liquid (3c), tomatoes (28oz), and red lentils (1/2c).
- Bring to a boil over medium-high heat, then reduce to medium-low heat and simmer for 30-40 minutes, until lentils are cooked and sweet potatoes are fork-tender.
- Add black beans (1 can) and kidney beans (1 can) and cook for additional 3-5 minutes, until beans are warm.
- Taste and adjust seasonings as needed.
- Serve warm with avocado, brown rice, cilantro, and/or chips.
- Keeps in refrigerator for 4-5 days in a sealed container. Keeps in freezer for ~1 month in a freezer-friendly container.