We are SO excited to be a part of this year’s Virtual Vegan Potluck! When we signed up, Nick immediately said he wanted to do soup. It’s a great and easy thing to take to a potluck. Be sure to check out all the other goodies other bloggers are bringing as well!
Chili is one of our favorite cold weather staples. It’s great on a Sunday afternoon watching football, reheated and made into chili cheese fries, and great when you when something warm and comforting. We both prefer spicy chili’s to sweet ones, so this recipe knocks it out of the park. And as an added bonus, it’ll make your house smell GREAT!
What you’ll need:
1 green pepper, chopped
1 yellow onion, chopped
2 stalks celery, sliced
1 cup corn kernels
2 small jalapenos diced with seeds
3 cloves garlic, minced
1 28oz can San Marzano Tomatoes packed in tomato puree with basil
1 14oz can lentils, drained
1 14oz can chili beans, drained
1 14oz can no salt added tomato sauce
1 14oz can tomato sauce
1 Tbsp vegan Worcestershire sauce
3 Tbsp chili powder blend (We used Penzy’s Chili 9000 for reference)
1 tsp cumin
salt and pepper to taste
How to do it:
First you’ll want to saute your veggies. Minus the jalapenos, garlic and corn. Saute until the onions have started to soften. The celery should still have some bite to it, about 4 minutes. Then add jalapenos and garlic and saute for 1 minute more.
To go to the beginning of the potluck go to VeganBloggersUnite.