Nothing warms you up, is inexpensive, and as satisfying as a warm bowl of chili on a winter day. I’ve been making my soy lentil chili from scratch for a long time.
I make many versions of chili, 3 bean, 3 bean with Soy Protein, Lentil, Lentil with Soy Protein, Lentil Vegetable with carrots and celery, and I always pour it over some kind of freshly steamed carb, like quinoa.
You can also use brown rice, potatoes, or even just enjoy it with corn chips. I make my chili gluten free. Thickening the chili is not even necessary, since it’s already plenty thick by itself.
This is a tomato based chili, seasoned with spicy chili powder and ten other spices. Yes ten, because with chili, it’s all about balancing of flavors.
Ingredients:
1 can tomato sauce
1/2 cup of dry lentils + 1 cup water (or 1 cup cooked)
1 cup dehydrated soy protein
1/2 can chopped green chilis
1 tbsp spicy chili powder
1 tsp reg chili powder
1/2 tsp chipotle flakes
1 tsp nutritional yeast
1 tsp garlic
1/2 tsp onion powder
1 tsp cilantro
1/2 tsp oregano
1 tsp mustard
1 tbsp bbq sauce
1 tsp salt
1/2 tsp pepper
1 cup water
Cooked Quinoa:
1/2 Cup quinoa
1 cup water
Dash of salt
Suggested Toppings:
Avocado
Vegan Cheese (Follow Your Heart)
Pico De Gallo
Green Onion
Directions:
Boil water and lentils, turn down to simmer on low for 15-20 minutes until done. Add in the rest of the ingredients, and simmer on low for 30 minutes. Cook the Quinoa, while chili is simmering. Serve hot over Quinoa, topped with vegan cheese. Serves 4 people.
Tips: Stretching a Chili Recipe to Feed More People
If you have unexpected guests, or are cooking for an army, a good way to stretch a recipe like this is to add more beans, and add more liquid, while proportionately increasing the amount of seasonings. You can keep the thick consistency, adding more water, and thickening it with a slurry of just cornstarch and water, or flour and water. Don’t forget to add salt and pepper to taste.
Thickening Sauces 101:
When I thicken sauces, I use cornstarch, chickpea flour, or another gf flour. I make a slurry, with cold water, and pour it into a boiling hot mixture, stirring constantly.
Note: This Recipe has “No Added Fat,” unless you add toppings such as vegan cheese to it!
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About me
I’m Serafina! I’m a writer and California girl who loves to go exploring. Hope you will get outside today, breathe some fresh air, and be happy!
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