I make chili every year for Halloween. It’s a 20+ year old tradition that my friends and family look forward to every fall. Before being diagnosed with MS, I would always make a beef version (even though I didn’t eat beef) and a turkey version to serve. Well, since I needed to take out most animal products from my diet I wanted to make a vegan chili that was hearty and would keep you warm through the “chilly” trick-or-treat evening without losing depth. This recipe does not disappoint. In fact, despite my previous versions historically being top rated by friends and family this one received tremendous accolades and requests (even demands) for a repeat next Halloween.
Personally, I think this recipe trumps any meat version out there, my guests didn’t even realize it lacked the beef! It is so fantastically hearty with a stick to your ribs feel, full of flavor and gusto. I used lentils to replace the texture of ground meat and then used a variety of pinto and black beans (startgin from dried and re-hydrated) for a hearty protein punch. And I was sure not to skimp on the seasoning, that’s where you impact the fullness of flavor.
This chili is very thick and chunky it works great for make your own nachos or simply a bowl of soul nourshing, core warming chili. Dress it up with your favorite chili sides such as guacamole or sour cream (I make a mean vegan sour cream too!)
Trust me, you must try this recipe. The taste is so decadent and indulgent but it’s incredibly healthy with only 3 g of healthy fat, 13 g of fiber and 11 g of protein per serving.
As you may have seen in my previous posts, to reduce inflammatory effects of some beans/legumes I do soak the beans overnight and rinse 1-2x before using to reduce lectins. This is not required but recommended. This recipe will work with both canned or dried beans see notes for adjustments.
Makes 16 servings
- 2 Tbsp olive oil
- 4 cups black beans (2 Cups dry)
- 4 cups pinto Beans (2 Cups dry)
- 4 cups lentils (2 Cups dry)
- 3 tomatoes diced
- 2 onions diced
- 1 red bell pepper
- 2 cans tomato paste
- 6 cloves garlic
- 4 Tbsp chili powder
- 1 tbsp chipotle powder (reduce if you don’t like it spicy)
- 1-3 tsp ancho chili powder (to taste, we like it spicy)
- 1-2 Tbsp cumin
- 1 Tbsp allspice
- 2 Tsp salt
- 2 cups water
- BEFORE STARTING: If you start with dried beans/lentils soak overnight rinsing 1-2 x.
- Heat olive oil in a large pot over medium heat. Add onion until it starts to wilt. Add then in garlic and red pepper. Sauté for 3-4 minutes.
- Add Tomato paste and tomatoes and sauté for 1-2 more minutes.
- Add water and spices and stir to combine. Bring to a simmer.
- Once boiling, add lentils cook for 5 minutes. (If you did not soak lentils cook 20 min.)
- Then add Pinto and Black beans and cook until beans are tender approximately 45 minutes. (If you started with canned beans then you’ll cook for about 20 min tops.)
- Stir occasionally and additional water as needed.
- Adjust seasoning as desired.
- I typically serve with sliced jalepenos, shreeded cheese or vegan cheese, sour cream or vegan sour cream, and guacamole.
Nutrition Facts: Calories 181, Total Fat 3 g, Total Carbohydrate 30 g, Fiber 13 g, Protein 11 g.