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Vegan Chili

Kelli Foster
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

Avocados, medium

1 15 ounce can

Black beans

2

stalks Celery

4 cloves

Garlic

2

Jalapeno, medium

1 15 ounce can

Kidney beans

1 cup

Red lentils, dried

4

Scallions, medium

1 28 ounce can

Tomatoes, fire-roasted

1

Yellow onion, large

3 1/2 cups

Vegetable broth, low-sodium

1 tbsp

Molasses, light or dark

1/2 tsp

Black pepper, freshly ground

2 tbsp

Chili powder

1 tbsp

Cocoa powder, unsweetened natural

1 tsp

Kosher salt

1 tsp

Paprika, smoked

2 tbsp

Olive oil

1 tbsp

Cumin, ground