Super Easy Vegan Chili

photo by Dan Churchill

- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 garlic cloves, finely chopped
- 1 1⁄2 cups lentils
- 15 ounces whole tomatoes
- 3 cups vegetable stock
- 2 teaspoons oregano
- 1 teaspoon cayenne
- 1 tablespoon smoked paprika
- 1 pinch salt and black pepper
- 1⁄4 cup red wine vinegar
- 1⁄4 cup cilantro, finely chopped
directions
- Add oil to a pot on medium heat and stir the onion, celery and carrot for 4 minutes or until slightly golden. Add in the garlic and caramelize for a further 2 minutes.
- Stir through the lentils for 1 minute before adding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and pepper. Cover and bring to a boil before simmering for 25 minutes.
- Pour in the red wine vinegar and stir in the cilantro, simmer for a further 5 minutes before serving in individual bowls and topping with coconut yoghurt and fresh cilantro leaves.
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RECIPE SUBMITTED BY
Dan Churchill
New York City, New York
Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.