A simple but delicious chili that will become your new staple dish!
Bean and Tomato Chili [Vegan]
- 2 tablespoons olive oil
- 1 big cooking onion, chopped fine
- 2 garlic cloves, pressed
- 1 big red bell pepper, chopped fine
- 1 jalapeno (red or green), seeded and chopped fine
- 1 tablespoon chili powder
- 2 tablespoons paprika (hot or mild)
- 1 tablespoon dry oregano
- 1 tablespoon powdered cumin
- 1/2 teaspoon cinnamon
- 2 cups ripe tomatoes, chopped
- 1 bottle (3 cups) tomato purée
- 1 tablespoon tomato paste
- 2 tablespoons maple syrup
- 2 cups of beer (preferably a dark stout) or veggie stock/broth
- 1-2 cups of water, or more as preferred
- 4 to 5 cups cooked beans (can use a mix of beans, like black, red kidney and Borlotti)
- 1 cup dry green lentils
- Sea salt & ground pepper to taste
- Prepare and measure all ingredients.
- In a big deep pot, heat up the olive oil. Reduce heat to medium-high and sauté onions and garlic for 2 minutes. Add red pepper and jalapeño and sauté for 3 minutes.
- Add the spices (chili powder, paprika, oregano, cumin, cinnamon) and keep sautéing for another 2-3 minutes until fragrant. Add a little water if ingredients stick to bottom.
- Add the chopped tomatoes and purée and mix. Add the tomato paste, maple syrup, beer (or stock/broth) and mix.
- Stir in 1 cup of water (can add more later) and add the beans and green lentils. Mix and bring to the boil and reduce heat. Allow to simmer with lid half on for 30 to 45 minutes stirring regularly.
- Take off heat and let the chili settle with lid on for 15 minutes. The chili will thicken so you can add another cup or more of water to get a desired consistency. Add salt and pepper to taste.
- Serve in bowls as is or with whole grain rice and /or crusty bread.
- Tastes even better the next day and freezes well.
- Bell Pepper