Vegan Lentil Chili, a continuation to something great & hopefully one that you’ll enjoy so be sure to LIKE, SHARE, & SUBSCRIBE. Something quick, fast, and easy for vegan (or for meat eaters who forgot to pull the meat out of the freezer). Follow the IG: LateNiteFeatures for recipes & meals.
For Chili Paste
* 3 arbol chilies(dried whole)
* 1 guajillo chili (dried whole)
* 1 ancho chili (dried whole)
* 1/2 tbsp tomato paste
* 1/4 tsp cumin
Ingredients
* 1/2 cup of Lentils
* 1/2 medium onion, minced
* 1 large carrot, finely chopped
* 2 stalks celery, finely chopped
* 1/2 Tbsp Dried Oregano
* 1/2 tsp Better Than Bouillon Veggie Base (optional)
* 1 tsp extra virgin olive oil
* 2 cloves garlic, minced
* 2 tbsp raw cashews
* Salt and black pepper to taste
Instructions
* To make the chili paste, remove seeds & stems from the chiles and break them into nug sized pieces. Then toss the chilies around in a cast-iron or other skillet on medium-high heat for a 3-5 minutes or until fragrant, NOT smoking (don’t want to have your crib smelling like chilies during Coronavirus 😂) Next, lower the heat and cover the chilies with enough water to hydrate them. Bring the chilies to a simmer, cover with a lid, and cut off the heat allowing the chilies to steep for 10 mins. Afterwards dump the chilies and their soaking liquid into a blender along with the tomato paste and cumin. Blend into a thick, smooth paste for 1 min and set aside. (You can use this for all types of chili so stop buying that boxed sh*t!)
* In a saucepan, heat the oil and add the onion, carrot, celery, garlic, and oregano. Season with salt and black pepper and cook 5 minutes or until the onions are soft.
* Once the onions are soft, add the lentils and 3 cups water (along with 1/2 Tsp of Better Than Bouillon to round the flavors). Stir well, bring to a boil, cover and cook 15 minutes or until the lentils are perfectly tender but not mushy. Add more water if the mixture dries up.
* Stir in the chili paste and add salt to taste. Let the stew cook another five minutes for flavors to merge.
* Blend the cashews with 1/4 cup hot water and drizzle over the lentils. If you’d like a nut-free version, use coconut milk instead.
* Garnish with cilantro, if you wish, and serve hot or cold.