Making Vegan Chili

Wow, I actually managed to cook myself a healthy meal. Does this mean I get an “I’m an adult” certificate to hang on the wall?

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I’m not vegan (or even vegetarian), but after reading recent articles wherein scientists suggest people get approximately 97 helpings of vegetables a day, I thought it couldn’t hurt to eat more. (Meanwhile my petitions for chocolate to be considered a vegetable go unanswered…)

So, without further ado: here is my recipe for this delicious vegan chili. It is a combination of two different recipes: here and here.

RECIPE:

Prep time: depends how fast you cut vegetables. ( I’m very slow at it.) I’d say maybe 30 minutes?
Cook time: 4 hours on high or 6 hours on low
Makes: approximately 6-8 servings

Ingredients:

3 cloves garlic, minced
2 1/2 cups vegetable broth
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
1 16 oz bag brown lentils, rinsed
1 peeled carrot
1 can black beans, drained
1 can kidney beans, drained
1 can whole kernel corn, drained
1 can chickpeas, drained
1 green bell pepper, chopped
2 stalks celery, chopped
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
3 tablespoons chili powder
Red pepper flakes (if you like it extra spicy)

Directions:

1. Cut vegetables as directed. Put all the ingredients into the slow cooker and stir well. Cook for 4 hours on high or 6 hours on low.

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It’s that simple! Here are all the ingredients mixed together just before cooking. Don’t be concerned if it’s soupy– it will get thicker with cooking. I didn’t really take any other pictures of the process because my cutting of vegetables looks like the work of Michael Meyers from Halloween. In the process of making this, I had to call a friend to ask what a “clove” of garlic is. I know. But this turned out beautifully! If I can do it, so can you!

Here is a good look at all the ingredients mixed together:

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Happy cooking!

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3 thoughts on “Making Vegan Chili

  1. Ive seen alot of vegan posts, but this one seems to stand out. Looks soo delicious 😀 lentils and chickpeas are my favourite

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