Lentil Kidney Bean Chili. Vegan Glutenfree

• Gluten free

• Produce

  • 1/4 cup Celery
  • 1/2 tsp Chipotle pepper, powder
  • 1/2 cup Corn, fresh or frozen
  • 2 cloves Garlic
  • 1 Green chili
  • 1 cup Kidney beans, cooked or canned
  • 1/2 cup Lentils, dry
  • 1/2 Red bell pepper
  • 1/2 Red onion
  • 2 Tomatoes, medium

• Baking & Spices

  • 3/4 tsp Salt
  • 2 tsp Taco spice blend

• Oils & Vinegars

  • 2 tsp Oil

• Liquids

  • 2 cups Water

Found on veganricha.com

Description

Ingredients

• ½ cup dry Lentils (brown lentils) or 1 cup cooked
• 1 cup Kidney beans, cooked or canned
• 2 tsp oil
• ½ red onion, chopped
• 1 green chili, chopped (Serrano or Birds eye or Jalapeno, to taste)
• 2 to 3 cloves of garlic chopped
• 2 medium tomatoes, chopped
• ½ tsp chipotle pepper powder
• 2 to 3 tsp taco spice blend (recipe below)
• ½ red bell pepper, chopped
• ¼ cup chopped celery
• 2 cups water (less or more to consistency preferred) , use 1.5 cups if using cooked lentils
• ¾ tsp salt or to taste
• ½ cup fresh or frozen corn
• Pickled jalapeno, cilantro, lemon juice, sour cream/yogurt, guacamole, tortilla strips for garnish.

Directions

• Soak the lentils in hot water for half an hour. Drain and keep ready.
• In a large pan, add oil, and heat on medium. Add the onion and cook until translucent. 4 minutes.
• Add in the green chili pepper and garlic and cook for 2 minutes.
• Add the tomatoes, chipotle pepper, taco spice and cook until tomatoes are saucy. 5 minutes.
• Add the bell pepper, celery, mix and cook for a minute.
• Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes.
• Stir, taste and adjust salt and spice, and water if needed. Reduce heat to low-medium and cover and cook for another 20 minutes or until the lentils and kidney beans are very tender. (If using cooked lentils, simmer for 5 minutes.)
• Cook uncovered to thicken the chili or add water if too thick.
• Mix in the corn and ½ tsp lemon juice. Sprinkle a bit more taco spice blend if you like. I did.
• Serve hot, topped with some of vegan sour cream, cashew cream or yogurt, pickled jalapenos, chopped onion, a bunch of cilantro, non dairy cheddar, salsa, sliced avocado and anything and everything. To make this Indian, add garam masala instead of taco spice.