Fall in Love with Vegan Chili
by Keleigh May on September 25th, 2014

Vegan Chili
  • 2-28 oz. cans diced tomatos
  • 3 cups vegetable broth
  • 1 can tomato sauce
  • 1 can black beans
  • 1 can kidney beans
  • 1/2 cup green lentals
  • 1 onion chopped
  • 3 stalks of celery diced
  • 2 tablespoons grapeseed oil
  • 1 teaspoon crushed garlic
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 cup chopped carrots
  • 1/2 cup apple cider vinegar
  • 1 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • salt and pepper

In a large skillet heat grapeseed oil, chopped onion and crushed garlic over medium heat. Add lentals and let them brown for about 3 minutes, or until onion has become translucant. 
Combine lentals and onions with carrots, celery, bell peppers and beans in a large stock pot. 

Add tomato sauce, canned tomatos, apple cider vinegar, vegetable broth and seasonings. Stir well and cook covered on low for 3-5 hours. 

Note: You can easily make this in the crockpot as well, after browing onion, garlic and lentals, combine all ingredients in a crock pot and cook on high for 4-5 hours. 

Get Your Freezer Ready For Fall!

Yesterday was the first official day of fall, and as if on cue, the temperature dropped, making it the perfect day to test out some chili recipes. With all the delicious vegan treats I've been baking this week courtesy of Sweet Debbie, I thought why not try making a vegan chili? I served it up with Trader Joe's Pumpkin Cornbread, because it's fall and you should eat something pumpkin everyday (by the way it was AMAZING). However, my delicious pumpkin cornbread was neither vegan nor gluten free. But never fear! In Sweet Debbie's Cookbook she has a recipe for Pumpcornbread, which IS 100% vegan and gluten free. Oh no. You don't have Sweet Debbie's Cookbook?? Well just head over to my home page for a chance to enter 1 of 3 cookbooks!  And the best part of any chili? It's super easy to freeze! Just place leftovers in a quart sized freezer bag and toss in the freezer. To reheat just place the bag in a bowl of warm water until thawed, then pour in a sauce pan and heat until warm. Your calendar overflowing with fun fall festivites making it hard to fit in feeding your family? Where there's a meal, there's a way!

Posted in Crock Pot Meals, Dinner, Easy to Freeze, Gluten-Free, Vegan    Tagged with fall, chili, crockpot, dinner, vegan, glutenfree


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