Vegan Chili - this recipe uses quinoa and lentils for a meat-like texture. You won't notice this is vegan. I use a rich dark stout to deepen flavours.
Course: Main dish, Soup and stews
Cuisine: American, Vegan
Keyword: lentils, quinoa, stout
Author: Trish | The Infinebalance Food Blog
1cupdiced onionabout 1 small onion
1cupdiced red sweet pepper
½teaspooncayenneor to taste
1.5cupgreen or brown lentils
28ozcan diced tomatoesor whole canned tomatoes,broken into small pieces with your spoon
1cupdark beersuch as Guinness
4cupveg stock or water
1-2Tablespoonsagava syrup, to tasteor honey if not vegan
Warm olive oil over medium heat, add onion, sweet and jalapeño peppers and sauté until tender - 5-7 minutes.
Add garlic, tomato paste, and spices and cook for one to two minutes. Add lentils and quinoa and toss to coat with the spices and onions. Add diced tomatoes, beer, water and stock. Bring to a boil. Then reduce to a simmer and slightly cover. Simmer until lentils are tender about 45 minutes. Stir occasionally, adding water if the mixture becomes too dry. Finish chill with a half teaspoon cider vinegar and 1-2 tablespoons of sweetener, depending on your taste. Serve.
Use a dark beer, 1 cup, something rich. Guinness is the obvious choice, but any brand will do. Look for a dark stout.Use green or black lentils here. Red lentils are too tender and will melt into nothing, sacrificing texture. Basic green (a.k.a. brown lentils) are just fine here.I find this chili takes a good long time to simmer. So give it time. I like to let it go for 45 minutes at a low simmer. Check the lentils,if they are still a bit tough let it simmer a bit longer.If during this long simmer the pot seems to get a bit dry, add more water, especially if the lentils are not yet tender. Leftovers keep niclely, the flavours will deepen overtime.