Vegan Chili with Avocado and Veggies
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 can chipotle peppers in adobo sauce (adjust to taste)
- 1/2 tsp cumin
- 1 tbsp chili powder
- 1 bell pepper, diced
- 2-3 large tomatoes, diced, or one 14-oz can
- 1 8-oz can tomato sauce
- 1 15-oz can kidney beans, drained
- 1/2 cup textured vegetable protein, or dry red lentils
- 1/2 cup water
Preparation
On medium heat, saute the onions and garlic in a large pot for 4-5 minutes, until fragrant.
Add chipotle peppers, cumin, chili powder and stir until incorporated.
Add all remaining ingredients to the pot and stir well.
Cover the pot, bring to a boil, then simmer on low heat for 8-10 minutes.
Once the stew has thickened and the textured vegetable protein is cooked through, remove from heat.
Serve with avocado, steamed broccoli, cauliflower, and rice for a complete meal.