Who doesn’t love a bowl of chili? Whether it’s December or June, this is a staple in our household every Sunday. Through the years, I’ve modified and perfected this chili – especially transitioning into Veganism and also making sure it’s satisfying for my carnivore husband.
There is a secret (well not so secret because it’s in the title) ingredient in this chili…. OKRA! Eww, gross, right? Wrong! I know okra is a polarizing vegetable, but I’ve noticed that it adds the perfect amount of thickness and flavor to the chili. Now I can’t believe I ever made it without okra.
I like to top my chili with nutritional yeast and avocado. But vegan sour cream, onions, or tomatoes are great on this, as well!
Lentil, Corn, Black Bean, and Okra Chili [Vegan & Oil-free]
Ingredients
- 1 Large White Onion chopped
- 2 Medium Bell Peppers (Yellow and Green) chopped
- 1 (15) Ounce Can Black Beans drained and rinsed
- 1.5 Cup Large Green Lentils rinsed
- 3 Cloves garlic minsed
- 1 Cup Corn Kernels fresh or frozen
- 1 Cup Frozen Chopped Okra
- 1 (10) Ounce Can Diced Tomatoes with Chilis
- 1 (8) Ounce Can Tomato Sauce
- 2 Cups Vegetable Broth
- 2 Tablespoons Chili Powder
- 1 Tablespoon Cumin
- .5 Tablespoon Dried Oregano
- 2 Teaspoons Smoked Paprika
- Salt to Taste
Instructions
- In a slow cooker, add chopped onions, peppers, beans, lentils, garlic, corn, okra, diced tomatoes, tomato sauce, vegetable broth, and all seasonings.
- Mix all ingredients will, and place lid on slow cooker
- Cook 6-7 hours on Low or 3-4 hours on High
- Top with avocado, nutritional yeast, tomatoes, or jalapenos
