Vegetarian Chili

After coming back from Thailand, I needed something warm and not curry. Chili was on my mind, but we had few groceries- but was able to put together a decent meal!

Chili:

1/2 onion, diced

3 cloves garlic, smashed and chopped 

1 lb veggie crumble (or ground meat, or skip!)

1 stalk celery (I used celery seed but wish I had celery!)

1 sweet potato, cubed

2 bay leaves

1 t cumin

1 t garlic powder

1/4 c chili powder

2 t dried oregano

2 chipotle peppers and 1 T adobo sauce

1/4 c red lentils

1 (28 oz) can Whole tomatoes 

1 (15 oz) can diced tomatoes

2 (15 oz) cans black beans

1 (15 oz) can cannelloni beans

1 t Worcestershire sauce

1 T tomato paste

1 t salt

Rice

Cheddar cheese

Sour cream or Greek yogurt

In pot, sauté onion in olive oil. Add garlic, meat (if not cooked), and spices. Add celery, and sweet potatoes. Cook until veggies begin to soften. (Add meat if already cooked.)

Add peppers, lentils, tomatoes, beans, paste, sauce and salt. Use tomato cans to add 1 can of water. Let cook 20 minutes, or until lentils are done and veggies are soft.

Serve over rice with cheese and sour cream / Greek yogurt.



... next time, I need to add carrots or bell peppers to add more of a crunch factor!