Hearty Winter Vegan Chili
1/2 cup red lentils
1 cup soaked chickpeas (or legumes if you prefer, corona beans are great!)
1 teaspoon olive oil
1 cup diced onions
2-3 tablespoons minced garlic and jalapenos or more to taste
1 cup each chopped kale, chard, celery, carrots, and parsnips
1 1/2 tablespoon chili power
1 tablespoon ground cumin
2 teaspoons coriander
1 teaspoon cayenne or less/more to taste
2 teaspoons smoked paprika
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
dash cardamom and black pepper
1/2 cup unsweetened pineapple juice
1 tablespoon brown sugar
1/4 cup chopped, fresh cilantro
Precook lentils and chickpeas. Lentils should be slightly well done so they break up and add viscosity, like gelatin from meat would, no salt.
Heat olive oil in a large pot over medium heat. Add onions, garlic, and jalapenos. Then kale, chard, celery, carrots, parsnips. Cook and stir for 5 minutes until vegetables begin to soften.
Add chili power, cumin, coriander, cayenne, smoked paprika, oregano, and cinnamon, cardamom and pepper. Cook and stir for 1 more minute. Add all remaining ingredients including chickpeas, lentils or legumes, except cilantro. Bring simmer. Reduce heat to medium-low. Cover andsimmer for 15 minutes, stirring occasionally.
Stir in cilantro. Remove from heat. Apple cider vinegar can add some extra flavor if it is lacking, but I doubt it will be needed. Any vegetables can be substituted, any winter vegetable would be delicious. Great with vegan soy sour cream, grated almond cheese or soy yogurt.
Source of recipe: my own