Vegan Chili

My son and daughter-in-law in California have been eating vegan for a couple of years now and have incorporated Galilee Green Olive Oil into their diet to add flavor, texture and important nutrients.

Here is  their delicious vegan chili that I wanted to share with you. I seriously didn’t miss the meat at all.

So here is my son’s recipe. I hope you enjoy it as much as I did!

Vegan Chili

Ingredients

• 1 cup lentils
• 3 cups water
• 4 tablespoons Galilee Green Olive Oil (GGOO)
• 2 cups chopped carrots
• 2 medium onions chopped
• 3 cloves garlic
• 6 ounce can tomato paste
• 28 ounce can fire roasted diced tomatoes
• 15 ounces red beans including liquid
• 15 ounces can corn including liquid
• 1 teaspoon chipotle chili pepper powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Nutritional yeast optional 1/4 cup

Directions

1. Rinse and drain lentils saving one cup of water to add back into the chili mixure.
2. Fill a large pot with the water and add lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
3. Bring to a boil, cover tightly, reduce heat and simmer until they are tender about 15-20 minutes.
4. In a frying pan heat 4 tablespoons of GGOO.
5. Add chopped carrots and cook until softened about 10 minutes.
6. Add chopped onions to carrots and cook until softened, about 5 minutes.
7. Add garlic and cook for about a minute stirring continuously.
8. Drain lentils and add the onions and garlic to the lentil pot.
9. Add tomato paste, diced tomatoes, red beans and corn, including the liquid from both cans.
10. Add one cup of reserved lentil water.
11. Add chili powder, salt and pepper and nutritional yeast and bring to a boil.
12. Simmer for half an hour and add more lentil water if needed.
13. At this point you can add seasonings to your personal taste.