straight up veg

This chili is intensely flavourful and hearty. Perfect for cold winter weather (especially snow days). Its great by itself, but also awesome over french fries or a veggie dog. #NetflixAndChili

**Feel free to click on the red links for photo references**

Recipe makes approx. 4 servings

INGREDIENTS

• 4 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 3 stalks of celery, diced
• 2 medium tomatoes, diced
• 2 tbsp garlic, finely chopped
• 1 cob of corn, kernels removed
• 1 red bell pepper, diced
• 1 jalapeno, diced (seeds removed)
• 4 cups of vegetable stock (I made bouillon cube stock)
• 2 tbsp brown sugar
• 1 lime
• 1 tbsp salt + extra to taste
• 1/2 can of tomato paste
• 2 cups of black beans (canned or dried)
• 1.5 cups of dried brown lentils
• 1 tall can of beer (24 oz) (Something that isn’t overly strong/bitter)
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp chipotle powder
• 1/4 tsp dried oregeno
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red chili powder
• 1/4 tsp liquid smoke (optional)
• Cheddar (or soy) cheese, jalapeno, diced onion, avocado and/or sour cream to garnish

1. On high heat, add olive oil to a pot, and saute onions, garlic, bell pepper, jalapeno, carrot, celery and corn. Cook for 5 minutes.
2. Add cumin, paprika, chipotle, oregano, garlic powder, onion powder, red chili powder, brown sugar and salt to mixture. Saute for 10 minutes.
3. Once everything has browned, and the vegetables are sticking slightly to the bottom, add tomatoes, tomato paste, dried lentils and black beans. Saute for another 5 minutes, then add liquid smoke (optional), juice from 1 lime and a full tall can of beer. Cook for 10 minutes.
4. Add vegetable stock, and leave to cook on low heat for 1 hour. If you want the chili to be further reduced, continue cooking until it has reached your desired level of thickness.
5. Top with cheese, onions, avocado, sour cream, jalapenos, lime wedge and/or anything else your heart desires. Enjoy 🙂