A (very) budget friendly combination of dried lentils and brown rice, canned cannellini beans, and diced tomatoes, today I couldn’t be more excited to share our latest early autumn favorite, my Chunky Tomato Chili. Plant based protein and fiber rich, this hearty, yet healthful mild vegan vegetable chili requires only minutes of chopping, simmering to dreamy perfection while you bop about, making enough servings to last through the week ahead. I serve mine topped with fresh cilantro, a quarter of ripe avocado if I’m extra hungry, and a corny cornbread donut for dunking.
Nutritional Information [per serving = 2 cups]
360 Calories, 4g Fat, 66g Carbohydrates, 20.6g Fiber, 10g Sugar, 19.5g Protein
notes: (1) for this recipe I used a food processor to finely chop the onion, pepper, garlic, and ginger. If a food processor is inaccessible, feel free to use a sharp knife and finely dice the vegetables by hand. (2) this chili does thicken up quite a bit after it sits. When reheating, I’d recommend adding ½ cup filtered water or vegetable broth per serving to thin. —Alexandra Dawson
yellow onion, peeled
Anaheim pepper (or any mild pepper), deseeded
cloves garlic, peeled
inch knob fresh ginger, peeled
cans (15 ounces each) diced tomatoes
can (15 ounces) cannellini beans, drained and rinsed
In a large Dutch oven or heavy pot, heat olive oil over medium heat until just hot.
Meanwhile, in a food processor fitted with an S-blade, pulse onion, pepper, garlic, and ginger until finely chopped. Transfer mixture to pot and sauté, stirring frequently, until vegetables are very soft, about 10 minutes. Stir in chili power and cumin and continue to sauté for an additional minute, or until spices are very fragrant.
Increase heat to medium-high and stir in adobo sauce, tomatoes, beans, lentils, bulgur, rice, cacao, and water. Bring pot to a gentle boil then reduce heat to low. Cover pot and allow chili to simmer for 45-50 minutes or until all grains are soft. Season with salt and pepper to taste, serve and enjoy.