This is our go-to chili recipe. We’ve modified it over the years and it just keeps getting better! It is truly easy to cook, especially when using a crock-pot. Just combine all the ingredients in either a pan on stove, stirring occasionally or in a slow cooker and let it simmer all day. This spicy recipe is perfect for a cold rainy day, but it may be a bit too zippy for some. I’d only recommend this chili for the older kids, since the intact beans are a choking hazard. To include the Littles in this meal, simply offer the beans, lentils, and steamed bell pepper. Mash the legumes for the younger Littles to prevent choking. Also, be cautious about the shells that encase the garbanzo beans, as these can cause choking. This chili freezes well, so it can be made in advance and stored for the perfect day!
Raising Vegan tip- Check food labels for sodium levels and always try to buy the item with the lowest amount.
1/2 chopped yellow onion
2 celery stalks chopped
2 chopped green bell peppers
1 1/2 tsp minced garlic (3 cloves)
4 oz can of chopped jalapeños
1 (4 oz) can of chopped green chiles (drained)
1 (15 oz) can of kidney beans, drained
1 (15 oz) can of black beans, drained
1 (15 oz) can of garbanzo beans, drained
1 (15 oz) can of whole kernel corn, drained
3 (28 oz) cans of crushed tomatoes
2 cups of cooked green lentils ***
1/4 cup chili powder
1 tbsp ground turmeric
1 tsp ground cumin
2 tbsp dried oregano
1 tbsp ground black pepper
2 crumbled bay leaves (no stems)
Combine all ingredients in a slow cooker and let simmer for 4 to 6 hours. If using a pot on stove-top, I recommend allowing it to simmer for ~ 2 hours, stirring occasionally. Serve immediately. Tastes great served with vegan sourdough toast.
***Optional lentil substitutes are browned vegan meat crumbles or jackfruit. Since this is a SPICY chili, if you’d like to turn down the heat my suggestion is to use mild jalapeños or remove them entirely.