Vegan Chilli 2
This vegan chili recipe is packed with bold, savory flavors and a perfect balance of spices. It's a hearty, comforting and satisfying dish. The lentils and vegetables provide a great texture and are cooked to perfection. The combination of chili powder, marmite, fish sauce, and nutritional yeast give it a unique and delicious taste. It's a perfect meal for a cold night or a satisfying lunch.
Ingredients:
- 2 tablespoons chili powder
- 1 1/2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1 (5.3-ounce) tube of tomato paste
- 1/2 cup dry red wine
- 3 cups vegetable stock
- 1 cup red lentils, soaked and drained
- 1 can kidney beans, drained
- 3/4 cup grated carrots
- 1 cup diced carrots
- 1 teaspoon marmite
- 1 teaspoon fish sauce
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
Method
- Soak 1 cup of red lentils in water for at least 2 hours. Drain and set aside.
- In a large pot or casserole dish, heat 1 1/2 tablespoons of olive oil over medium heat. Add 1 diced large onion and sauté until translucent.
- Add 4 minced garlic cloves and sauté for an additional 1-2 minutes.
- Add 2 tablespoons of chili powder, 1/2 teaspoon of black pepper, 1/2 cup of dry red wine, and 1 (5.3-ounce) tube of tomato paste. Stir well and cook for 2-3 minutes.
- Grate 3/4 cup of carrots and add them to the pot. Cook for 5-7 minutes, or until the carrots are slightly softened.
- Dice the remaining carrots and add them to the pot along with the soaked and drained lentils.
- Add 3 cups of vegetable stock, 1 teaspoon of marmite, 1 teaspoon of fish sauce, and 2 tablespoons of nutritional yeast. Stir well and bring to a boil.
- Reduce heat to low and simmer for 45-60 minutes, or until the lentils are cooked through and the carrots are tender.
- Drain and add 1 can of kidney beans, stir well. Cook for an additional 10 minutes.
- Season with salt and pepper to taste. Serve with rice, chips or any other desired side dish.