Vegan Chili
A perfect fall or winter meal - vegan chili that tastes like the real thing (maybe even better), that’s packed with mushrooms, lentils, and black beans, and topped with avocado and fried taco strips.
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Introduction
As we near wintertime, days become chillier, winds become stronger, and jackets come on and off because it’s cold in the morning, warm in the afternoon, and then cold again at night (what’s up with that?), recipes like this one shoot straight to the top of our grocery lists. We begin making dinner and it’s already dark out, so let’s make meals that celebrate the chilly evenings by having a chili evening.
The “meat” is made up of mushrooms and lentils, spruced up with soy sauce, tomato paste, and balsamic vinegar. Add some black beans, some vegetable broth, and a bit of salt, and you’re off to the races. Turn the game on, pour a drink, and dig in.
This chili is the real deal - it looks great and tastes even better. So, if you’re vegan, or maybe you’re just trying to eat more healthily this Superbowl Sunday, you won’t have to be that guy who brings a kale salad that everybody silently avoids while telling you “Oh that looks, great!” and taking a second scoop of nachos. Bring this, blow everybody’s mind, and win a ton of money on your Superbowl bets.
Think smart, eat smart, and spend more time watching the game.
The secret to this recipe is to salt generously. The tomato brings a ton of acidity, so we’ll add a good amount of salt to balance that out. Have a taste, salt some more if needed, and taste again. The pan-fried taco strips only take a minute, so keep a close eye on them, as they can go from golden-brown to dark really quick.
Check out the Spruce it Up section for ideas on how to take this recipe to the next level.
Before we Get Started
Prep Time: 15 Minutes
Cooking Time: 45 Minutes
Total Time: 1 Hour
Yield: 5-6 Servings
Ingredients
1 Onion
3 Garlic cloves
350g Mushrooms
I used white but oyster would work great, too.
1.5 cups uncooked Split Red Lentils
2 tbsp. Chili Powder
1 tbsp. Garlic Powder
1 tsp. Sugar
1/2 tbsp. Cumin
2 tbsp. Soy Sauce
1 tbsp. Tomato Paste
1 tbsp. Balsamic Vinegar
1 cup Vegetable Broth
1 can Black Beans
14 oz. Diced Tomatoes
Method
Have a look at the package for your lentils, and boil some water according to the package (enough for 1.5 cups dried lentils).
For example, if the ratio of water to lentils is 2:1, use 3 cups water to 1.5 cups lentils.
While your water is coming to a boil, finely dice your onion, garlic, and mushrooms.
Dice your mushrooms as finely as you can. You don’t want to see any big bits of mushroom.
When your water reaches a boil, add your lentils and cook according to the instructions on the package.
Heat up a pan with oil over medium-high heat. When the pan is hot enough, add your onions and garlic, and a bit of salt, and stir until translucent and fragrant.
Add your mushrooms to the pan, as well as a three-finger pinch of salt. Stir until the mushrooms have released all of their water, and that water evaporates entirely.
Add your cooked lentils to the pan with the mushrooms, and mix thoroughly to combine. Add your soy sauce, balsamic vinegar, tomato paste, spices, and salt, and give it a good stir to incorporate. Allow that to cook for approximately 1-2 minutes, before adding your drained black beans, combining them into your mushrooms and lentils.
The pan might get dry here, so if you need to, add a splash of water or vegetable broth to loosen the mixture up.
Throw in your 14oz. of diced tomatoes, and your vegetable broth. Add a generous pinch of salt. Allow it to reduce to a consistency that you’re happy with.
Enjoy.
Spruce it Up
To add some creaminess and colour to your chili, slice up an avocado.
For an extra crunch, take a tortilla, and cut it into thin strips. Then, slice those thin strips into bite-sized pieces. Toss them in a pan with some oil and salt and you’ve got yourself some fried tortilla strips.
Cook some rice to go with the chili! Herbs like thyme, oregano, basil or parsley will go really well in a chili and rice dish like this one.