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This chili is packed full of so much meaty flavour and complementary vegetable protein that you’ll never notice it doesn’t actually contain any meat! It does contain lots of hearty, bright southwestern flavour and it will easily become one of your favourites.
For the Chili
A big splash (30 mL) of vegetable oil
1 large onion, chopped
1 bell pepper, any color, seeded and chopped
8 garlic cloves, thinly sliced
1 Tbsp (15 mL) of chili powder
1 Tbsp (15 mL) of cumin seeds
1 tsp (15 mL) of dried oregano
1 28-oz can (796 mL) of whole tomatoes
2 19-oz cans (540 mL) of lentils, drained and rinsed or 2 cups (500 mL) of cooked green lentils
1 chipotle pepper, packed in adobo sauce, minced
1 sweet potato, peeled and finely diced
½ tsp (2 mL) of salt
2 cups (500 mL) of fresh or frozen edamame (optional)
2 green onions, thinly sliced
A handful of tender cilantro sprigs
For the Topping
½ cup (125 mL) of sour cream
1 tsp (5 mL) or so of cinnamon
© Chef Michael Smith
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