This Best Vegan Lentil Chili With Impossible Meat, where plant-based perfection meets robust flavors is a great way to use lentils perfect for a weeknight dinner. With simple ingredients like vegan ground beef and canned lentils, you can make a delicious vegan recipe.
This extraordinary chili is a symphony of wholesome ingredients good to make at this time of year, featuring hearty lentils, aromatic onions, and garlic, creating a foundation of depth and richness.
The infusion of tomato sauce lends a velvety texture, while the star of the show, Impossible Meat, brings a meaty, savory essence that defies expectations. Paired with a side of quinoa, this dish not only satisfies your taste buds but also offers a nutritional powerhouse.
Whether you're a dedicated vegan or a curious food enthusiast, this chili is a testament to the delicious possibilities of plant-based cuisine, promising a delightful experience with every spoonful. Get ready to savor the goodness of lentil chili that transcends boundaries and elevates your dining experience.
Why You'll Love This
- Impossible Meat Magic: Incorporating Impossible Meat introduces a meaty texture (3.19) that mimics traditional chili with a plant-based twist, satisfying even the most discerning carnivores.
- Nutrient-Packed Quinoa: Serving quinoa on the side enhances the nutritional profile, offering a complete protein source and adding a delightful grainy texture to the overall dining experience.
- Simple Preparation: Whether using an instant pot (7.18) for quick cooking or a large pot (5.22) for a traditional approach, the recipe's simplicity makes it accessible to both novice and experienced cooks.
- Versatile for Meal Prep: Perfect for meal prep (2.97), this chili allows you to indulge in its deliciousness at any time, making it a convenient and satisfying option for busy schedules.
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Ingredients
- Quinoa:
- Quinoa is a versatile and nutritious whole grain known for its high protein content, making it an excellent plant-based protein source. It has a slightly nutty flavor and a fluffy texture when cooked.
- Impossible Meat:
- Impossible Meat is a plant-based meat substitute designed to replicate the taste and texture of traditional beef. It is made from ingredients like soy protein, coconut oil, and heme, providing a meaty experience without animal products.
- Canned Lentils:
- Canned lentils are pre-cooked and convenient legumes that offer a quick and easy way to incorporate protein, fiber, and various nutrients into dishes. They come in various types, including red and brown lentils.
- Onion & Garlic:
- Onions and garlic are aromatic vegetables widely used in cooking for their flavor-enhancing properties. They add depth, savory notes, and complexity to a variety of dishes.
- Tomato Sauce:
- Tomato sauce is a versatile and flavorful condiment made from tomatoes, often seasoned with herbs and spices. It serves as a base for many dishes, contributing a rich and tangy taste.
See recipe card for quantities.
Instructions
In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent. Add minced garlic and cook for an additional minute until fragrant.
Add the package of Impossible Meat to the pot. Break it apart with a wooden spoon and cook until browned.
Season it up with your choice of spices. It can be store-bought chili powder, any spice pepper mix will work good too.
Stir in the drained and rinsed canned lentils. Pour in the tomato sauce and mix well.
Steps
- Prepare Quinoa:
- Rinse quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed.
- Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent. Add minced garlic and cook for an additional minute until fragrant.
- Cook Impossible Meat:
- Add the package of Impossible Meat to the pot. Break it apart with a wooden spoon and cook until browned on medium-high heat.
- Add Lentils and Tomato Sauce:
- Stir in the drained and rinsed canned lentils. Pour in the tomato sauce and mix well.
- Season the Chili:
- Add paprika, Himalayan salt (to taste), and coconut aminos to the pot. Stir to combine.
- Simmer:
- Bring the chili to a simmer. Allow it to cook for an additional 10-15 minutes to let the flavors meld.
- Adjust Seasoning:
- Taste and adjust seasoning if needed. Add more salt or paprika according to your preference.
- Serve:
- Spoon the quinoa into bowls and ladle the vegan chili on top.
- Top and Enjoy:
- Garnish with optional toppings like chopped green onions, vegan cheese, or slices of avocado.
- Delight in your Quinoa and Lentil Vegan Chili with Impossible Meat!
This recipe is quick, flavorful, and packed with plant-based goodness. Adjust the spice level and toppings to suit your taste. Enjoy your satisfying and nutritious vegan chili!
Substitutions
- Bean Variations: Experiment with different combinations of cans of beans such as white beans or black beans for a unique twist on texture and flavor.
- Lentil Swaps: Substitute red lentils with green lentils or brown lentils based on personal preference or availability.
- Meat Alternatives: Opt for other plant-based meat alternatives like vegan ground beef, tofu crumbles, or Beyond Meat for diverse protein sources.
- Grain Options: Replace quinoa with other grains like brown rice or farro to customize the dish and add a different grainy texture.
- Aromatic Changes: Try shallots or leeks instead of onions and garlic powder as a convenient alternative for a milder flavor.
- Sauce Varieties: Experiment with different tomato sauces, including fire-roasted tomatoes or homemade tomato puree for a personalized touch.
- Spice Adaptations: Adjust the heat level by varying the amount of cayenne pepper or adding smoked paprika for a smoky undertone.Adding ground cumin, green chiles or mushroom powder makes this incredibly flavorful.
Variations
See this Vegan Chili Recipe if you got a lot of beans in the pantry.
Storage
- Refrigeration:
- Allow the chili to cool to room temperature before storing.
- Transfer the chili to an airtight container to retain freshness.
- Store in the refrigerator for up to 3-4 days.
- Freezing:
- Portion the chili into individual containers for convenient thawing.
- Ensure the containers are freezer-safe and leave some space for expansion.
- Label containers with the date for easy tracking.
- Frozen chili can be stored for up to 2-3 months.
- Thawing:
- Thaw frozen chili overnight in the refrigerator.
- Alternatively, use the defrost function on a for a quicker thaw.
- Reheat the chili thoroughly before serving.
- Reheating:
- Reheat refrigerated or thawed chili on the stovetop over medium heat, stirring occasionally.
- In the oven, use short intervals to prevent overheating.
- Ensure the chili reaches a safe internal temperature of at least 165°F (74°C) before consuming.
Top tip
It gets better the next day. To enhance the depth of flavors in your Best Vegan Lentil Chili With Impossible Meat, let it sit in the refrigerator for a day or two before reheating and serving. This allows the ingredients to meld and intensify, creating an even more delicious and robust chili experience. The extra time allows the spices to permeate the dish, resulting in a richer and more nuanced flavor profile.
FAQ
- Can I use different types of beans in this chili?
- Absolutely! Experiment with various bean combinations such as black beans, kidney beans, or chickpeas to customize the texture and flavor.
- Is it necessary to use Impossible Meat, or can I choose another meat substitute?
- Feel free to explore different vegan ground meat alternatives like vegan ground beef, tofu crumbles, or Beyond Meat based on your preference.
- Can I make this chili without an instant pot?
- Certainly! Use a large pot, slow cooker, or high pressure cooker for a traditional or alternative cooking method to achieve the desired results.
- What's the best way to store leftovers?
- Store the chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in individual containers for up to 2-3 months.
- How can I reheat the chili?
- Reheat on the stovetop over medium heat or use the microwave, ensuring it reaches a safe internal temperature of 165°F (74°C).
- Can I customize the spice level?
- Absolutely! Adjust the spice level by varying the amount of cayenne pepper or adding different spices like smoked paprika for a personalized touch.
- Are there alternative ingredients for those with dietary restrictions?
- Yes, explore substitutions for onions, garlic, or specific beans to accommodate dietary preferences or restrictions.
- Can I add additional toppings or sides?
- Certainly! Customize with toppings like avocado, vegan cheese, or serve with sweet potatoes for a unique twist.
- Is there a recommended time for letting the chili sit before serving?
- For an enhanced flavor experience, let the chili sit in the refrigerator for a day or two before reheating. This allows the flavors to meld and intensify.
- Can I make a smaller batch for individual servings?
- Absolutely! Adjust the quantities to make a smaller batch for individual containers, making it convenient for meal prep.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Best Vegan Lentil Chili With Impossible Meat
Ingredients
- 1 cup quinoa
- 1 package Impossible Meat
- 1 can 15 oz canned lentils, drained and rinsed
- 1 onion diced
- 3 cloves garlic minced
- 1 can 15 oz tomato sauce
- 1 teaspoon paprika
- Himalayan salt to taste
- 2 tablespoons coconut aminos
- 2 tablespoons olive oil
- Optional toppings: chopped green onions vegan cheese, avocado
Instructions
- Rinse quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed.
- In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent. Add minced garlic and cook for an additional minute until fragrant.
- Add the package of Impossible Meat to the pot. Break it apart with a wooden spoon and cook until browned.
- Stir in the drained and rinsed canned lentils. Pour in the tomato sauce and mix well.
- Add paprika, Himalayan salt (to taste), and coconut aminos to the pot. Stir to combine.
- Bring the chili to a simmer. Allow it to cook for an additional 10-15 minutes to let the flavors meld.
- Taste and adjust seasoning if needed. Add more salt or paprika according to your preference.
- Spoon the quinoa into bowls and ladle the vegan chili on top.
- Garnish with optional toppings like chopped green onions, vegan cheese, or slices of avocado.
- Delight in your Quinoa and Lentil Vegan Chili with Impossible Meat!
- This recipe is quick, flavorful, and packed with plant-based goodness. Adjust the spice level and toppings to suit your taste. Enjoy your satisfying and nutritious vegan chili!
