Vegetarian Chili

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Vegetarian Chili

Author: Renay Roberts

This is a modification of my Dark Chocolate Guinness Chili.

Ingredients

• 2 Tbsp olive oil
• 3 Onions, medium, peeled and chopped
• 4 cloves garlic, peeled and chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon 2
• Tbsp chili powder
• 1 can tomato paste
• 2 14 oz cans red kidney beans, drained
• 2 28 oz cans Diced Tomatoes
• 1 cup lentils, cooked
• 2 cups Mushroom Stock
• 6 oz Dark chocolate Salt and pepper to taste

Instructions

1. Cook lentils according to instructions.
2. Preheat the oven to 300°F.
3. Heat the olive oil in a large ovenproof pot (with lid) and add the onion and garlic, and cook until soft and translucent. Then add the cumin, coriander, cinnamon and chili powder. Stir well to combine.
4. Stir in the tomato paste, kidney beans, lentils, and crushed tomatoes. Add the stock and bring the chili to a boil.
5. Once it starts bubbling, add chocolate and give it a good stir.
6. Put the lid on and transfer the pot to the oven, cooking for 3 hours. Season with salt and pepper before serving, if desired.
7. The flavours of this dish improve when left overnight, resulting in a perfect make-ahead meal. Leftovers freeze really well and the recipe can be doubled or tripled easily.

Notes:

Any type of beans can be used in this recipe. I tend to use red kidney beans and black beans.

In step 6, the mixture can be transferred to a slow cooker and cooked on low for 7 hours.