This hearty vegan chili uses black Beluga lentils, which resemble the texture and size of ground meat. You can use also use brown lentils or even crumbled tempeh for healthy vegan protein. Make a big batch of this fat-free, gluten-free recipe in the Slow Cooker. Serve it with Gluten-Free Cornbread and Guacamole for a satisfying, healthy game-day entertaining meal.
Add the chili powder, cumin, and garlic. Cook another minute or two, until aromatic.
Add tomato paste and cook a minute or two, to lightly caramelize. The tomato paste will darken as the sugars caramelize.
Add the vinegar to deglaze the pan. Use your spoon to scrape up any bits on the bottom of the pan.
Add the lentils, tomatoes, and enough water to cover everything, about 2 cups. Bring to a boil, cover, and simmer until lentils are soft, about 20 minutes. Add the beans during the last 5 minutes or so of cooking. This helps them retain some texture.
Skim off any tomato "foam". Taste to check seasoning.
Serve with diced avocado, crumbled corn bread, or any other favorite topping