Vegetarian Chili

Name: Vegetarian Chili
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 Red pepper cut into small cubes 125ml (1/2 cup) carrots cut into small cubes 125ml (1/2 cup) celery cut into small cubes 2 cloves of garlic, roughly chopped 45ml (3 tbsp.) olive oil 15ml (1 tbsp) cumin powder 30ml (2 tbsp) smoked paprika 125ml (1/2 cup) red lentils 1 jar of Rao’s Caramelized Onion Sauce 750ml (3 cups) cold water 1 can (540ml) black beans, rinsed and drained 1 can (540ml) chickpeas, rinsed and drained Salt and pepper to taste 1 avocado cut into pieces 125ml (1/2 cup) sour cream 45ml (3 tbsp.) fresh coriander

Prep Time: 15 mins

Total Time: 65 mins

Serves: 4 People

Enjoy a flavourful vegetarian chilli packed with colourful vegetables, black beans slowly simmered and our Rao's caramelized onions sauce to achieve a creamy texture. Serve with rice or tortillas, and add grated cheese or sliced avocado for a gourmet touch.

Ingredients

1 Red pepper cut into small cubes
125ml (1/2 cup) carrots cut into small cubes
125ml (1/2 cup) celery cut into small cubes
2 cloves of garlic, roughly chopped
45ml (3 tbsp.) olive oil
15ml (1 tbsp) cumin powder
30ml (2 tbsp) smoked paprika
125ml (1/2 cup) red lentils
1 jar of Rao’s Caramelized Onion Sauce
750ml (3 cups) cold water
1 can (540ml) black beans, rinsed and drained
1 can (540ml) chickpeas, rinsed and drained
Salt and pepper to taste
1 avocado cut into pieces
125ml (1/2 cup) sour cream
45ml (3 tbsp.) fresh coriander

Directions

In a large Dutch oven, brown the red pepper, carrot, celery, and garlic over high heat for about 5 minutes.
Add the cumin and smoked paprika.
Pour the lentils over the vegetables and mix quickly.
Cover everything with Rao’s Caramelized Onion Sauce.
Add black beans and chickpeas.
Salt and pepper to taste.
Bring to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring the chili regularly.
Serve with garnishes.

Tips

Rinse the sauce pot with 3 cups of water to avoid waste!
Replace the lentils with ground beef to make a meaty version.
If you don’t like lentils, you can use TVP (textured vegetable protein) to replace the texture of the meat.

Storage: 5 days
Freezing: 3 months