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recipe: vegan chili

4.9

(16)

www.thekitchn.com
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Servings: 8

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion, celery, jalapeño, and garlic, and cook until soft, 6 to 8 minutes. Add the cocoa powder, chili powder, cumin, paprika, salt, and pepper, and stir to combine. Cook for 2 minutes, stirring frequently to ensure the spices don’t burn. Stir in the molasses and lentils and cook for a minute more.

Step 2

Add the tomatoes, broth, and beans, and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

Step 3

Serve topped with avocado, scallions, and jalapeño, if desired.