Name: Vegan Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: High Carb Diet
Ingredients: 3/4 cup red lentils; 1/2 cup textured vegetable protein; 1 can diced tomatoes (14.5oz); 1 can tomato paste (6oz); 5 cups vegetable broth; 2 cans black beans (14.5oz each); 2 cans pinto beans (14.5oz each); 2 cans kidney beans (14.5oz each); 1/2 tbsp garlic powder; 1/2 tbsp cumin; 1.5 tbsp chili powder; 2 medium carrots, chopped; 3-4 stalks celery, diced; 1/2 medium onion diced

Vegan Chili

Ready In:: 40 minutes

Prep:: 10 minutes

Cook:: 30 minutes

Servings:: 10

Instructions

In a large pot over medium heat add a splash of vegetable broth and sauté the onion, garlic and celery for 2-3 minutes until fragrant.
Rinse and drain your beans and lentils. Add all of the remaining vegetable broth, and the rest of your ingredients to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes.
Using an immersion blender. Blend about 1/3 of the chili at the end to make it super thick and creamy. If you don't have an immersion blender carefully add 2 cups of the chili into a blender and blend until smooth. Then add back into the pot.
Top with green onion, cheese sauce or cashew sour cream. This is great on its own, over rice or enjoy as chili cheese fries or over a baked potato. ENJOY!

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