Updated Recipe:

When I first made my vegetarian chili, I used canned beans. I then progressed to cooking them on the stove; total pain in the butt and too time consuming. Now I use my Instant Pot and it’s a game changer. For the past three years, I do batch cooking of beans on weekends so that I have beans whenever I need them.

When my husband was away on his fishing weekend, I decided that it would be a good time to make a vegetarian chili. I’ve been trying to add more beans and lentils into my diet. Not to become vegetarian, because I enjoy meat far too much for that. I am just trying different options. Always need more options when you have food allergies.

I was so happy with how this chili turned out. It is mild in flavour, so if you want to add a punch, add a diced jalapeno pepper.
Since my husband was away, I had it for lunch and dinner four days in a row. It was delicious and very satisfying!!

Vegetarian Chili (Vegan/ Gluten Free)

• 2 tsp. olive oil
• 1 medium onion-chopped
• 1 stalk celery- chopped
• 1 medium green or red pepper- chopped
• 1 medium carrot- diced
• 1 jalapeno pepper- diced (optional)
• 2 cloves garlic- minced
• 3 1/2 c. diced tomatoes or 1-28 oz. can
• 1 c. lentils- soaked for at least 4 hours then drained and rinsed
• 2 c. cooked black beans or 1- 19 oz. can
• 2 c. cooked kidney beans or 1- 19 oz. can
• 1- 10 oz. can niblets corn (omit if grain free)
• 2 tsp. cumin
• 2 tsp. chili powder
• 1 tsp. dry mustard
• 1-5 oz. can tomato paste (optional)

In a large pot saute onion, celery, pepper, and carrot in the olive oil until soft. Add garlic, beans, corn, and spices. Mix and let simmer for about 60 minutes. If you like thicker chili add tomato paste now and let simmer another ten minutes.

This freezes very well!        Makes 6-8 servings.

Shared On: What’s Cooking Wednesday, Foodie Friends Friday, Wellness Weekend