Vegan Chili

Name: Vegan Chili Recipe
Prep time: 60 min
Cook time: 1200 min
Total time: 1260 min
Yield: 6
Ingredients: 1 cup dry lentils; 3 cups dry navy beans; 2 cups black beans; 1 cup blackeye peas; 1 tbsp garlic powder; 2 tbsp chili powder; 1/2 tsp cayanne; 1 tsp paprika; 2 tsp cumin; 1 tsp cinnamon; 1 tbsp cocoa powder; 3 cups diced sweet onions; 4 tbsp olive oil divided; 1 tbsp salt; 1/2 cup tomato paste; 28 oz pureed tomatoes; 4 ears of corn with kernals cut off.; 2 green chili peppers

Minutes to Prepare: 60
Minutes to Cook: 1200

Number of Servings: 6

Ingredients

1 cup dry lentils3 cups dry navy beans2 cups black beans1 cup blackeye peas1 tbsp garlic powder2 tbsp chili powder1/2 tsp cayanne1 tsp paprika2 tsp cumin1 tsp cinnamon1 tbsp cocoa powder3 cups diced sweet onions4 tbsp olive oil, divided1 tbsp salt1/2 cup tomato paste28 oz pureed tomatoes4 ears of corn, with kernals cut off.2 green chili peppers

Directions

Pour boiling water over the beans and lentils in a large bowl. Let sit 20 minutes. Meanwhile, sautee the onions over medium heat in 3 tbsp olive oil. When translucent, add the spices and cocoa. Cook two minutes and add tomato paste and puree and corn kernals. Bring to a boil. Set aside. Dice the peppers and remove seeds. Sautee in 1 tbsp oil until soft. Add to tomato mixture. Drain beans. Put them in a soup pot with enought water to cover them by at least an inch. Boil for 30 minutes. Add tomato mixture and stir. return to boil then reduce heat and simmer until beans are done, about 5 hours.

Serving Size: makes 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user OJSORENSEN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 622.9
Total Fat: 12.7 g
Cholesterol: 0.0 mg
Sodium: 1,373.5 mg
Total Carbs: 104.6 g
Dietary Fiber: 27.6 g
Protein: 30.0 g

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