I've been making 5 bean chili for years. It started as beef chili then evolved to turkey. I used to make two pots, one meat-free for myself and another with meat for my husband. But the meat-free version never tasted quite right. 

Since we no longer eat any meat in our home I've been trying really hard to recreate some of my husbands old favorites so he doesn't feel deprived of the food he enjoys. I've had a few successes (see Lentil Tacos & Salsa Rice) but the chili was not working out. It was too watery and the flavor just wasn't right no matter what I tried.

Finally over this past weekend I did it! I made the perfect pot of vegan chili that my husband absolutely loves! The secret ingredient I was missing before is lentils! (I have been having a love affair with lentils recently, hence the lentil tacos mentioned above.)

It makes me feel so good when my husband loves a plant based creation of mine! It seems that he has really warmed to the idea of a healthier plant based diet. Which I love because I know he's living a healthier lifestyle but also because I've been a lot less stressed about what to serve for dinner that the whole family will enjoy.

Here is my recipe:

5 Bean Chili

½ cup each, dried- pinto beans, great northern beans, kidney beans, cannelloni beans and black beans; soaked over night then drained

1Tbsp extra virgin olive oil

1 large onion, chopped

2 cloves garlic, minced

2 red bell peppers, chopped

4 carrots, chopped

2 celery stalks, chopped

2 cups water

2 cups vegetable broth

1 (28oz) can diced tomatoes

1 (28oz) can crushed tomatoes

1 cup dried green lentils

1 recipe chili seasoning (recipe below)*

2 cups frozen corn, thawed

1 avocado, chopped

fresh cilantro, chopped

Tortilla chips

In a large deep pot, heat oil over medium heat. Saute onion and garlic for 3-4 minutes. Add bell pepper, carrots and celery and saute for 5-6 minutes. Pour in crushed tomatoes, diced tomatoes and broth, bring to a boil. Stir in beans and lentils, turn down to a simmer and cover. Simmer for 1 hour stirring occasionally.

Add chili seasoning, cayenne (if you like it spicy), black pepper, cumin, coriander and corn. Re-cover and simmer for 30 minutes, until beans are tender.

Serve chili topped with avocado, cilantro & tortilla chips. It's also tasty served over brown rice or a baked potato.


* To make chili seasoning, mix 2 Tbsp chili powder, 2 tsp coriander, 3 tsp cumin seed, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4-1/2 tsp cayenne (or more to taste), 1/2 tsp freshly ground black pepper, and a pinch or two fine sea salt.

Enjoy!

This recipe makes a huge pot of chili. I like to make a lot and then freeze half for an easy family meal another day. Or you can just half the recipe if you don't want all those leftovers. Half a recipe will still easily feed a family of four!