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| | Vegan Smoky Bean Chili | | There's nothing like a big bowl of vegan chili on a cold winter night. One of our favorite recipes is from Dreena Burton's Plant-Powered Families. This one-pot meal can easily be customized with other beans and spices. We love the smoked paprika, dry mustard, and cinnamon in Dreena's version, and we have a feeling we'll be eating it all winter long. |  | | Serves 5–6 | What You Need:
1 to 2 tablespoons plus 3/4 to 1 cup water, divided
1-1/2 to 2 cups diced onion
3/4 cup diced green bell pepper
3/4 cup diced red bell pepper
1/3 to 3/4 cup diced celery
1/2 cup diced carrot
1-1/4 teaspoons salt
4 to 5 cloves garlic, minced
1 to 1-1/2 tablespoons mild chili powder
1-1/2 teaspoons oregano
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 to 2 pinches cinnamon
Dash of crushed red pepper flakes or hot sauce to taste
Black pepper to taste
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can garbanzo beans
1 (14-ounce) can kidney beans
3/4 cup red lentils, rinsed
2 bay leaves
2 teaspoons blackstrap molasses
1 to 2 tablespoons lime juice
Lime wedges for serving
|  | What You Do:
1. In large pot over medium heat, add 1 to 2 tablespoons of water, onion, green and red bell pepper, celery, carrot, and salt. Stir, cover, and let cook for a few minutes.
2. Add garlic, chili powder, oregano, dry mustard, smoked paprika, cinnamon, red pepper flakes, and pepper. Stir through and cover again, cooking for another 4 to 5 minutes. Reduce heat if vegetables are sticking to bottom of pot.
3. Add tomatoes, garbanzo beans, kidney beans, remaining 3/4 to 1 cup water, lentils, bay leaves, and molasses and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, until lentils are softened. Stir in lime juice and serve portions with lime wedges.
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