It’s fall, and we are back in the cold weather after living is San Diego for two years. I love the fall, but it always makes me want to eat soup and chili, things that are warm and comforting. This chili recipe is spicy, flavorful, and has been loved by many a meat eater. The great part is the chewy texture without the fake meat flavor going on. It’s also super quick and easy to throw together.
1/2 cup dry brown lentils
3/4 cup uncooked barley
2 3/4 cup water
2 TBL vegan worchestershire sauce
3 TBL tamari
2 TBL mushroom or vegetable broth powder
1 15oz can kidney beans
1 15oz can black beans
1 15oz can corn, or 2 cups frozen corn
1 28oz can diced tomatoes
2 chipotle peppers in adobo sauce, minced
1 medium onion, diced
2 TBL molasses
1 TBL chili powder
1 tsp. cumin powder
1 tsp. garlic powder
Mix lentils, barley, water, worchestershire, tamari, and broth powder in a soup pot over medium heat.
Cook until water is almost absorbed, about 30 min.
Add the rest of the ingredients and cook 20-30 minutes more, until the onion is soft and the flavors have developed.
I love to serve this over Mac N Cheese
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