Vegan Chili
A vegan chili recipe that's ready in just 30 minutes. This recipe is a celebration of flavors and health, crafted with love for those who cherish nourishing, wholesome meals.
Ingredients
- 1 tablespoon avocado oil
- 1 red onion, diced
- 6 cloves garlic, minced
- 4 cups veggie broth
- 2 tablespoons tomato paste
- 1 14.5-ounce can diced tomatoes
- 1 cup red lentils, uncooked
- 2 jalapeños, minced
- 2 teaspoons oregano
- 2 teaspoons basil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 3 15-ounce can kidney beans, drained and rinsed
- 1 cup corn, frozen
- 2 tablespoons fresh lime juice, (about the juice of 1 lime)
Instructions
- Place a medium-sized Dutch oven or soup pot over medium heat and pour in avocado oil
- Add onion and sauté for about 5 minutes. Next, add in garlic and continue sautéing for another two minutes.
- Pour in broth, lime juice, tomato paste, diced tomatoes, lentils, jalapeños, and all dried herbs and spices. Bring to a boil, stirring occasionally.
- Turn down to a simmer and add in beans, corn, and lime juice. Simmer for 5-10 minutes, until the red lentils are fully cooked.
- Serve with fresh cilantro, green onions, and sliced avocado on top.
Equipment
- 1 Wood Cooking Utensils
Video
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 185kcal, Carbohydrates: 31g, Protein: 10g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 439mg, Potassium: 476mg, Fiber: 12g, Sugar: 4g, Vitamin A: 330IU, Vitamin C: 13mg, Calcium: 46mg, Iron: 3mg