Amy’s Vegan Chili

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Ingredients

• 3 tablespoons olive oil

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 4 cloves garlic, minced

• 1 (19 ounce) can black beans, rinsed and drained

• 2 (28 ounce) cans diced tomatoes

• 2 cups water

• 1 (12 ounce) can whole kernel corn, drained

• ¼ cup dry red lentils

• ¼ cup uncooked quinoa

• ¼ cup chili powder

• ¼ cup brown sugar

• 1 tablespoon smoked paprika

• 1 teaspoon kosher salt

• 1 teaspoon ground turmeric

• 1 teaspoon dried oregano

• ½ teaspoon ground cumin

• ½ teaspoon red pepper flakes

• ½ teaspoon cracked black pepper

• 3 tablespoons water, or more as needed

• 1 tablespoon cornstarch

1. Heat oil in a medium Dutch oven over medium heat; add onion, bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.

2. Mash 1/2 black beans in a small bowl; transfer to the Dutch oven with remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low, and simmer for 2 hours, stirring occasionally.

3. Whisk 3 tablespoons water and cornstarch together until completely dissolved, adding more water if necessary. Stir flour slurry into chili; simmer until thickened, about 15 minutes. Mash chili with a potato masher until reaches desired consistency.

Nutrition Facts (per serving)

Photos of Amy’s Vegan Chili