Amy's Meatless Chili Delight

Ingredients 0/21

Step 1

Heat some oil in a medium Dutch oven over medium heat. Toss in the chopped onion, green and red bell peppers, and garlic. Cook everything, stirring now and then, until the veggies have softened up nicely—about 5 minutes.

Step 2

While that’s cooking, mash half of the black beans in a small bowl. Add those mashed beans along with the rest of the whole black beans to the pot. Pour in the diced tomatoes and 2 cups of water, then stir in the corn, lentils, quinoa, and all the spices—chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper. Give it all a good mix.

Step 3

Bring the chili to a gentle boil, then lower the heat and let it simmer uncovered for about 2 hours. Stir it occasionally to keep everything from sticking.

Step 4

Once it’s cooked down, mix the cornstarch with 3 tablespoons of water until smooth to make a slurry. If it’s too thick, add a bit more water until it’s just right. Stir this into the chili and let it simmer for another 15 minutes or so until it thickens up.

Step 5

Before serving, use a potato masher to mash the chili to your preferred texture—some like it chunkier, others smoother. Give it a taste and adjust the seasoning if needed, then enjoy!