This is a new version of the Best Vegetarian Chili and it may be even better than the original. You could make it in the crock pot or on the stove – either way, it’s delish!
Start with these ingredients:
- 1 onion, chopped
- 1 pepper, any color, chopped
- 1 large sweet potato (or regular potato), chopped into bite-sized pieces
- 2 carrots, chopped
- 1 small jalapeno, chopped
- 1 cup frozen corn
- 2 garlic cloves, minced
- 1 can (15.5 oz) spicy black beans
- 3 Tbsp quinoa, any color
- 1/4 cup lentils, any color
- 1 can crushed or diced tomatoes
- 1 can Muir Glen diced tomatoes – Fire roasted with medium green chilis
- 1 small can tomato paste
- 1 packet vegetarian chili seasoning mix
- olive oil
- 1/4 cup shredded cheddar cheese (optional)
Then get down to business:
- Put a bit (maybe a Tbsp) of olive oil in a large soup pan and heat. Add the chopped onion and minced garlic. Let cook, stirring often, for 2-3 minutes.
- Add the chopped pepper, carrots, jalapeno and sweet potato to the pot.
- Add the two cans of tomatoes and stir well. Fill one of the cans with water and add that as well.
- Rinse the spicy black beans just a bit and add them to the mixture. Add the quinoa and lentils.
- Next add the can of tomato paste and stir well. Tomato paste can be sticky so make sure to get it distributed throughout the mixture.
- Toss in the chili seasoning mix.
- Turn heat down to low and simmer for 45 minutes.
- Add the cup of frozen corn, stir, and simmer for another 15 minutes.
- Top with shredded cheese and enjoy.
You could easily make this in the crock pot – just omit the olive oil at the beginning and pile everything in the crock pot, stir, and cook on low for 8 hours or high for 4 hours, adding the corn in just about 15 minutes before you’re ready to eat.
What’s great about this chili is that it’s so flexible – I’ve added or omitted vegetables depending on what I have on hand and I’ve used sprouted legumes or chickpeas instead of lentils. Any version is great!