Raw. Vegan. Not Gross.

Vegan Chili (1x44)

Air date: Apr 24, 2015

You want a one-pot vegan chili? We have that recipe! Deliciously simple and enough to feed an army, this is going to become your go-to for potlucks or even a midweek favorite. Green Lentil Chili Recipe Ingredients: ¼ cup coconut oil 2 bell peppers, 1 orange, 1 yellow, chopped 2 onions rough chopped 3 cloves garlic chopped 1 tbls ground cumin 1 tbls smoked paprika 1 tbls chili powder ¼ cup tomato paste 1 14oz can red kidney beans, drained & rinsed 1 14oz can black beans, drained & rinsed 1 14oz can garbanzo beans, drained & rinsed 12-14 tomatoes on the vine, chopped & divided in half ½ cup of green lentils, rinsed 1-3 cups water Salt Garnish w/ avocado cilantro scallions fresh tomatores vegan cashew sour cream (see below for recipe) Process: In a large heavy bottom pot, add coconut oil, once hot, add bell peppers, onions, ½ of the chopped tomatoes and garlic and saute for 3-5minutes until softened, season with salt. Add dry spices and tomato paste and stir well to incorporate approx. 15min. Drop rinsed and drained lentils and 1 cup water, bring to a boil, then reduce heat to simmer and cook uncovered for 15min. Add the remaining beans and tomatoes, and another 1 cup of water if chili seems to dry - now cover and cook / or heat through for another 10-15min. Vegan Cashew Sour Cream Ingredients: 1 cup raw cashews, soaked 1/2-3/4 cup water or almond milk, as needed 1 tablespoon fresh lemon juice 1 teaspoon apple cider vinegar pinch of salt Process: 1. Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours 2. Drain and rinse the cashews and place in the blender. 3. Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed. 4. The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days.