Vegetarian Chili

Today I’m sharing a Meatless Meal that is so good you will absolutely not miss the meat! This Vegetarian Chili is so hearty and delicious you’ll be craving seconds…With all the fresh produce of summer now is the best time to make this yummy chili…Top it off with a touch of fresh cilantro, some cheddar cheese and a squeeze of lime and push it over the edge to divine!

Vegetarian Chili
1 large sweet onion, diced
2 large carrots, diced
3 garlic, minced
3 celery stalks, diced
1 large red pepper, diced
extra virgin olive oil
2 teaspoons salt
2 teaspoons Italian seasoning
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons sugar
1/4 cup dried lentils
3 heaping tablespoons tomato paste
1/2 cup white wine
28 oz crushed tomatoes
16 oz kidney beans, rinsed & drained
16 oz garbanzo beans, rinsed & drained
16 oz black beans, rinsed & drained
8 oz pkg frozen edamame
10 oz pkg frozen corn
32 oz vegetable stock
garnish: fresh cilantro, shredded cheese, lime

In a large stock pot, heat 2 tablespoons extra virgin olive oil; sauté the diced sweet onion, carrots, garlic, celery & red pepper for 20 minutes on medium to medium-low heat; seasoning with the salt, Italian seasoning, cumin, chili powder & sugar. Add the dried lentils and sauté two minutes. Stir in the tomato paste and the white wine. Add in the crushed tomatoes, kidney beans, garbanzo beans, black beans, edamame, corn and vegetable stock. Stir to combine. Bring the chili to a soft boil; reduce heat, cover and simmer on low a minimum of 30 minutes. Garnish with fresh cilantro, shredded cheddar cheese and a squeeze of lime if desired. Makes 6 servings.



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