Written by 
VEGGIE CHILI
Serves 6
I wrote this recipe for SKCC, and it’s been popular. Even the omnivorous folks say they don’t miss the meat because there is enough flavor and texture going on.
I’ve been refilling my spice jars with dry spices from Thrive Market (if you use that link, you get a discount on your first order!). They are affordable and fresh. While you’re there and filling up your cart for free shipping, you can buy beans, grains, tomato products etc. and you’ll have pantry staples on hand for this chili at all times.
Speaking of omnivores, there has been reported success in adding a pound of ground chicken/turkey/beef to this recipe. Add it to the pot to brown and cook through after the vegetables, and add 2 more cups broth to keep everything hydrated. This will increase the serving yield to 6-8, and if that’s too much, this gifts and freezes well.
Ingredients
2 Tbsp. of avocado oil or other neutral oil
1 medium yellow onion – finely chopped
1 jalapeño – seeded & minced
2 large portobello mushrooms – wiped clean & chopped super small
sea salt to taste
pepper to taste
1 red bell pepper – finely diced
1 yellow bell pepper – finely diced
1 small sweet potato – peeled & diced small
4 cloves of garlic – grated
1 1/2 Tbsp. of chili powder
1 Tbsp. of cumin
2 tsp. of cocoa powder
1 tsp. of smoked paprika
1 Tbsp. of chipotle peppers in adobo – minced small or blended
1/3 cup of brown or green lentils
1/3 cup of bulgur
14 oz. tomato sauce
28 oz. crushed fire-roasted tomatoes
3 cups of vegetable broth
1 cup of beer or brewed coffee
2 tsp. of coconut aminos or soy sauce
1 can of black beans – drained
1 cup of frozen corn kernels
2 cups of chopped kale (optional)
Directions
Heat a large pot or Dutch-oven over medium heat. Heat the avocado oil. Get chopping, my friend!
To the pot, add the onions, jalapeño, mushrooms and a big pinch of salt and pepper. Sauté those down for about 10-15 minutes until water is released and the mushrooms begin to brown. We really want to cook the water off here. Add the bell peppers, sweet potato, garlic and sauté about 5 minutes until the just begin to soften.
Add the chili powder, cumin, cocoa, smoked paprika, and chipotle to the pot and sauté them for another minute. Add the lentils, bulgur, tomato sauce, crushed tomatoes, broth, beer or coffee and coconut aminos. Bring everything to a gentle simmer, uncovered, and let it all cook for about 35 minutes, stirring occasionally, until the lentils and bulgur are cooked through. Add the black beans, corn, and kale if using, taste for seasoning and adjust as needed. More salt? Maybe more coconut aminos. Spicier? Add more chipotle or chili powder. Let it all simmer another 10 minutes to warm through and wilt the greens.
Serve your bowls with a generous amount of toppings. Chili will keep for a week in the fridge.