
Ingredients
1/2 pound dried red or green lentils
4 to 5 carrots, diced
4 to 6 cloves garlic, minced
1 to 2 bell peppers, diced
1 red onion, chopped
1 cup diced tomatoes
1 cup fresh or frozen corn kernels
1 cup fresh or frozen shelled edamame
1 cup fresh or frozen chopped spinach
2 tablespoons apple cider vinegar
2 tablespoons smoked paprika
2 tablespoons dried parsley
2 teaspoons dried oregano
1 to 2 teaspoons cayenne pepper or 1 tablespoon hot sauce, or to taste
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon curry powder
1 vegan bouillon cube
salt and freshly ground black (or white) pepper, to taste
tahini, guacamole, and/or oyster crackers (optional toppings)
sour cream or cheese (non-vegan optional toppings)
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Is there any liquid added to this recipe?
Hi, Paul. You’ll see in the directions that you need to add enough water to cover. Check out the video for making this recipe: https://www.almanac.com/video/how-make-veggie-and-lentil-chili-video
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