Veggie Chili so good you won't miss the meat — Brian Lagerstrom

Veggie chili so good you won’t miss the meat.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).

Step 2

Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.

Step 3

Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning).

Step 4

Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.

Step 5

Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.

Step 6

Off heat, add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).

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