Serves 6-8 Ingredients: 1 Tbsp grapeseed oil 1 15 oz can diced tomatoes 1 15 oz can stewed tomatoes 5 cups of water 2 carrots, diced 1 large onion, diced 4 cloves garlic, minced 3 cups cooked pinto beans 3 cups cooked chili beans 1/2 cup red lentils, soaked 2 Tbsp chili powder 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp Chipotle powder 1 tsp cayenne 1/2 tsp black pepper 1 1/2 tsp cumin 1 Tbsp tomato paste 1 cup frozen corn 1 1/2 tsp salt 1-2 Tbsp Bragg to taste
Heat a large pot over medium-high heat and add oil, carrots and onion. Saute the veggies for about 5-7 minutes until they begin to soften. Add the garlic and stir until it becomes fragrant, about 1 minute.
Add tomatoes, water, beans and lentils, chili powder, garlic powder, onion powder, chipotle powder, cayenne, black pepper, cumin and tomato paste. Bring this up to a boil and then reduce to simmer uncovered for about an hour.
Add the corn and season with salt and Bragg
This makes a nice thick chili that makes a hearty meal especially over rice. It also makes a nice platter of nachos, serve over chips with rice, vegan sour cream and cheese sauce.