Time: 30 min.
Complexity: easily
Servings: 4 - 6

This vegan chili is just as delicious and nutritious as its meaty counterpart, thanks to hearty lentils, beans, and vegetables. A spice blend of ancho chili, cinnamon, cumin, and garlic imbues the dish with a rich, multifaceted flavor, as if it's been simmered for hours. Serve this vegan chili with toppings like thinly sliced ​​radishes, avocado, jalapeño rings, pumpkin seeds, and green onions.

Ingredients:

• 2 tbsp. l. olive oil
• 1 bunch green onions, thinly sliced ​​diagonally (light parts separate from dark parts)
• 1 red bell pepper (about 170 g), diced
• 1 orange bell pepper (about 170 g), diced
• 1/4 cup tomato paste
• 3 cloves garlic, crushed
• 1 tbsp ground ancho pepper
• 1 tbsp. l. ground cumin
• 0.5 tsp ground cinnamon
• 2 cans of 400g canned chopped tomatoes in their own juice
• 1 cup dry red lentils
• 2 cans of 400g kidney beans, rinsed
• 2 cups frozen diced butternut squash (280 g)
• 1 tbsp agave syrup or maple syrup
• Sliced ​​radishes, jalapeños, diced avocado, peeled pumpkin seeds, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, tomatoes, Kidney beans, butternut squash, lentils, Agave nectar, maple syrup, radish, Avocado, tomato paste, ancho pepper, cumin, cinnamon

We recommend

Preparation:

Step 1
• Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the light green parts of the green onions, whole bell peppers, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, 5-6 minutes.
Step 2
• Add the tomato paste, garlic, ancho chili powder, cumin, and cinnamon and cook, stirring, until the tomato paste darkens and the garlic softens, about 1 minute.
Step 3
• Add the tomatoes and their juices to the pan, along with the lentils, 2 cups of water, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Stir to combine. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the lentils are tender, 12-15 minutes.
Step 4
• Add the beans, butternut squash, and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Step 5
• Serve the chili in bowls, topped with radishes, jalapeños, avocado, pumpkin seeds, and green onions.

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