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I can’t get enough of vegan chili. But don’t you think, that I make the same chili over and over. Of course, the “classic” version with minced soy, beans and corn I make from time to time. But I love to vary the ingredients. I used pearl barley in my last chili, for example. This was a nice variation!
My current most-beloved chili is a chili with different beans and lentils. The lentils got in there by accident, because I made a mistake and picked a wrong can in the supermarket. I got one can borlotti beans, one can kidney beans and one can lentils. But it turned out to be a great combination.
I got the black beans from an asian supermarket, since my supermarket doesn’t offer them canned and I was too lazy to soak them the night before.
To make the chili special, I used some cocoa powder and looooooved it! To round off the taste you just add some lemon juice and maple syrup and then it’s perfect.
- 1 tbsp olive oil
- 1 big onion
- 1 - 2 cloves garlic
- 1 bunch soup vegetables (leek, celery, carrot)
- 4 tbsp tomato paste
- each 1 small can lentils, black beans, borlotti beans and kidney beans or other kinds
- 150 ml (1/2 cup) red wine
- 200 ml (1 cup) vegetable broth
- 1 small can chopped tomatoes
- 2 bay leaves
- 1 tbsp cocoa powder
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tbsp smoked hot paprika powder
- 1 tbsp sambal ulek
- 1 tsp maple syrup
- Finely chop the onion, press the garlic. Clean the soup vegetables and finely chop in a food processor. Rinse and drain the lentils and beans.
- Heat the oil in a big pot and sautée the onions in it until translucent. Add the garlic and briefly sautée. Pour in the vegetables and tomato paste and stir well. Let brown for 2 - 3 minutes. Deglaze with red wine and vegetable broth. Add the bay leaves and the chopped tomatoes and let cook for about 10 minutes.
- Then add the rest of the ingredients and let cook for another 15 minutes. Season to taste with lemon juice and salt.