Amy's Vegan Chili

Name: Amy's Vegan Chili
Total time: 160
Yield: 8
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 4 cloves garlic, minced; 1 (19 ounce) can black beans, rinsed and drained; 2 (28 ounce) cans diced tomatoes; 2 cups water; 1 (12 ounce) can whole kernel corn, drained; ¼ cup dry red lentils; ¼ cup uncooked quinoa; ¼ cup chili powder; ¼ cup brown sugar; 1 tablespoon smoked paprika; 1 teaspoon kosher salt; 1 teaspoon ground turmeric; 1 teaspoon dried oregano; ½ teaspoon ground cumin; ½ teaspoon red pepper flakes; ½ teaspoon cracked black pepper; 3 teaspoons cornstarch; 3 tablespoons water, or more as needed

Recipe by Amy Grace from allrecipes.com

Dinner 3 Hr. 40 Mins.

Ingredients

8 servings

•

3 tablespoons olive oil
•

1 large onion, chopped
•

1 green bell pepper, chopped
•

1 red bell pepper, chopped
•

4 cloves garlic, minced
•

1 (19 ounce) can black beans, rinsed and drained
•

2 (28 ounce) cans diced tomatoes
•

2 cups water
•

1 (12 ounce) can whole kernel corn, drained
•

¼ cup dry red lentils
•

¼ cup uncooked quinoa

•

¼ cup chili powder
•

¼ cup brown sugar
•

1 tablespoon smoked paprika
•

1 teaspoon kosher salt
•

1 teaspoon ground turmeric
•

1 teaspoon dried oregano
•

½ teaspoon ground cumin
•

½ teaspoon red pepper flakes
•

½ teaspoon cracked black pepper
•

3 teaspoons cornstarch
•

3 tablespoons water, or more as needed

Instructions

Heat oil in a medium Dutch oven over medium heat; stir in onion, green and red bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
Mash 1/2 of the black beans in a small bowl. Transfer to the Dutch oven with the remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
Make a slurry by mixing cornstarch with 3 tablespoons water until completely dissolved, adding more water if necessary. Stir slurry into the chili and simmer until thickened, about 15 minutes. Mash chili with a potato masher to desired consistency.