1cupKidney Beansrinsed and drained from a can or soaked and boiled
Vegan Sour Cream
Chipotle Hot Sauceoptional
Heat the olive oil in a large stock pot. Add the diced onion and cook for 5 to 7 minutes over medium-high heat until onions become slightly translucent.
If you want extra heat in your chili, you can add a finely diced chili pepper now along with the garlic and spices. I usually don't add any and use a mild chili powder because I have a toddler and child eating this as well.
Add the minced garlic, paprika, cumin, oregano, chili powder and turmeric. Cook, stirring often for 2 minutes until spices and garlic become fragrant.
Add the celery, bell pepper, and tomatoes. Stir the vegetables together with the spices and cook for another 2 minutes before adding the red lentils, broth, water and tomato paste. Bring to a boil, then reduce heat, cover and simmer for at least 20 minutes until the red lentils are cooked.
Add the kidney beans and simmer for another 5 minutes.
Serve the chili hot with your favorite toppings like vegan sour cream, cilantro, avocado and extra hot sauce.
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