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You want a one-pot vegan chili? We have that recipe! Deliciously simple and enough to feed an army, this is going to become your go-to for potlucks or even a midweek favorite. SEE FULL RECIPE BELOW.
Eric Slatkin, Director
Emily Mraz, Producer
Joanna Gryfe, Associate Producer
Justin Smith, Editor
Ramy Romany, Camera
Chris Low, Camera
Sharra Romany, Camera
Dylan Neal, AC
Justin Gay, Sound
Hannah Aufmuth, Food Stylist
Skylar Thomson, Assistant Food Stylist
Linda Sammut, Hair & Make-up
Jamie Dore, PA
Recipes by: Laura Miller
For more info on Laura visit:
http://www.imlauramiller.com
Music by:
http://bromeliadmusic.com
Green Lentil Chili Recipe
Ingredients:
¼ cup coconut oil
2 bell peppers, 1 orange, 1 yellow, chopped
2 onions rough chopped
3 cloves garlic chopped
1 tbls ground cumin
1 tbls smoked paprika
1 tbls chili powder
¼ cup tomato paste
1 14oz can red kidney beans, drained & rinsed
1 14oz can black beans, drained & rinsed
1 14oz can garbanzo beans, drained & rinsed
12-14 tomatoes on the vine, chopped & divided in half
½ cup of green lentils, rinsed
1-3 cups water
Salt
Garnish w/
avocado
cilantro
scallions
fresh tomatores
vegan cashew sour cream (see below for recipe)
Process:
In a large heavy bottom pot, add coconut oil, once hot, add bell peppers, onions, ½ of the chopped tomatoes and garlic and saute for 3-5minutes until softened, season with salt.
Add dry spices and tomato paste and stir well to incorporate approx. 15min.
Drop rinsed and drained lentils and 1 cup water, bring to a boil, then reduce heat to simmer and cook uncovered for 15min.
Add the remaining beans and tomatoes, and another 1 cup of water if chili seems to dry – now cover and cook / or heat through for another 10-15min.
Vegan Cashew Sour Cream
Ingredients:
1 cup raw cashews, soaked
1/2-3/4 cup water or almond milk, as needed
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar
pinch of salt
Process:
1. Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours
2. Drain and rinse the cashews and place in the blender.
3. Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed.
4. The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days.