Green lentils are perfect for making a hearty vegan version of chili. They're hearty flavor and texture is so satisfying that you don't even think about meat. I love using chipotle powder because it gives everything a super smokey slow cooked flavor and aroma. You could easily throw all the ingredients into a slow cooker or instant pot but I decided to use my dutch oven to make this. I don't mind the long cooking process especially since we're pretty much stuck at home now.
I used the Whole foods 365 Plant Based brand cheddar shreds and lots of fresh green onion.
I never liked sour cream and the vegan versions typically have soy in them so I just used a little Kite Hill Chive Cream Cheese mixed with a little Kite Hill plain vegan yogurt instead!
Yummy!!
Some of the ingredients I used:
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