Chili
Chili & Garlic Toast
There is cold, and then there is coming in from milking the cows in the dead of winter cold. The chilled-to-the-bone state of being that doesn’t even resolve with a hot shower. The kind of cold that calls for a piping hot bowl of chili.
This lentil based recipe is hearty, aromatic and super easy to make. The most perfect combination of spices infuse the chili with an incredible depth of flavour. Serve with plant-based shredded cheese, avocado, garlic toast or tortilla chips.
Chili
Ingredients
Chili
- 3 tbsp olive oil
- 1 large onion chopped (about 1 cup)
- 1 green pepper chopped
- 1 red pepper chopped
- 1/2 cup cremini mushrooms finely diced
- 1/2 tsp salt
- red pepper flakes to taste (I used 1 tsp, it was spicy, but not burn-your-head-off spicy…)
- 3 cloves garlic finely chopped
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp oregano
- bay leaf
- 1 28 oz can crushed tomatoes
- 1 19 oz can kidney beans rinsed and drained
- 1 19 oz can lentils rinsed and drained
- 1 zucchini
- water as needed
- avocado, green onions, plant-based sour cream, tortilla chips, for serving
Instructions
- Heat the oil over medium high heat and sauté the onions and peppers until the vegetables are soft, about 5 minutes.
- Add the mushrooms, season lightly with salt and red pepper flakes, and continue to cook, stirring as needed, until the mushrooms begin to brown around the edges.
- Add the garlic, chili powder, cumin, oregano, coriander, bay leaves, and cook until the spices are fragrant, 1 to 2 minutes.
- Stir in the canned tomatoes and bring to a simmer. Lower heat and cook for about 5 minutes, adding more water if the chili gets too thick.
- Add the beans and lentils and cook until thickened, about 5 minutes longer. Stir in the zucchini and cook for 5 minutes. Adjust spices and salt to taste then remove from heat. Serve with tortilla chips, garlic toast, avocado, lime wedges, and/or plant-based sour cream/queso/shredded cheese.
Recipe Notes
Looking for a quick and easy plant-based dinner idea? More effort is exerted opening cans than anything! Once the veggies are chopped, it will be on the table in no time. Leftovers, heated the next day make for a quick and delicious lunch.
- Lentils are excellent in chili. Brown lentils in particular hold their shape and absorb the flavour they are cooked with. Lentils are an excellent source of protein, B vitamins, iron, magnesium, potassium, and zinc. They are also full of fibre.
- Mushrooms. By definition, a fungus. Full disclosure: I do not like mushrooms, but when they are finely chopped up, sautéed and mixed into this chili, they add a wonderful meaty, umaniness. They are a underrated super-food, being ultra rich in vitamin D. Mushrooms are good for heart health and excellent for achieving and maintaining healthy, glowing skin.
