One-Pot Meal Vegan Chili


1 pound
dry black beans (cooked ahead of time, or 3 15 oz cans)
1 pound
red lentils (well rinsed)
1⁄2 teaspoon
coconut oil (to coat the bottom of the pot)
2 tablespoons
chili powder (more to taste)
onions (diced)
green peppers (diced)
1 bunch
kale (washed and chopped)
4 cups
diced low starch, high fiber vegetables of choice (e.g. carrots, squash, celery, green beans)
1 can
crushed tomatoes (28 oz, no added sweeteners)
jar of salsa (no added sweeteners)
3 tablespoons
mixed Italian herbs
2 cups
quinoa (rinsed well)
cider vinegar (to taste)
salt (to taste)
hot sauce (to taste)


Heat enough oil to coat the pan and fry the chili powder for a few seconds before adding salt and diced onions. Allow onions to cook a few minutes and then add peppers. Cook for another minute and then add remaining vegetables, salsa, tomato, beans, lentils, herbs, and just enough water for them to simmer in. It should not be too watery.

Simmer on medium high for 10 minutes. Add the quinoa and simmer until the hardest vegetables (carrots) are done, about another 15 minutes. Add cider vinegar, salt and hot sauce to taste.  (Recipe #598)