Michigan Style Vegan Chili from Chive Kitchen
Michigan Style Vegan Chili
Write a review
- 4 cups red lentils
- 1.5 cups chopped spanish onions
- 8 garlic cloves minced
- Olive oil or water for oil free
- 1/2 cup chili powder
- 1.5 tbsp Ancho Chili Powder
- 3 Vegan Beef Bouillons
- 10+ cups water
- 1/2 cup tomato sauce
- Salt and Pepper to Taste
- Sauté chopped onions in olive oil until golden in color. You can use water to make it an oil free recipe. Water tends to take a bit longer to break down the onion. While the onion in sautéing add the minced garlic. You do not want to add the garlic to early so that it doesn’t burn and become bitter.
- Add water as needed to avoid burning onions and garlic. With a bit of moisture in the onions and garlic add the chili powder, ancho chili powder and beef bouillons. Add a cup of water, stir and bring to quick boil for flavors to meld. Add the red lentils and stir into spice mix. Add about 9 cups of water so that water covers lentils about 2”.
- No need to cover, bring to a boil and let simmer. The lentils will begin to soak up the water and they will pop. Red lentils do not keep their form and you will know that they are close to being done as they all pop open. Keep stirring the mixture so that it does not stick to the bottom and to assure all lentils are being cooked properly.
- Add water as need so that there is always a bit of moisture on top of the lentils. You do not want them to dry out. You will know when they are ready when the lentils are popped and when the water/sauce has turned into a light gravy verses a watery liquid.
- Add the tomato sauce and salt/pepper to your liking and stir. Honestly there is a lot of flavor from the chili powder so this can be made into a salt free dish as well.
- We used Edward and Sons vegan beef boulion readily available online and health food stores.
- You can use your favorite chili powder mixes and other spices and herbs that you enjoy working with. This recipe is a great base to make modifications and flavor to your liking.
- We like finishing our MI Chili with a Cumin Aioli. You can finish it with fresh herbs, salsa, sour creams, cheese etc.
- It should keep for about 7 days in your refrigerator and freezes well.