Hey guys! I hope this New Year has been treating you well. Maybe you decided to make this year the year to organize your house. Maybe you want to cut the social media down. Or maybe you want to make better choices for your health. Well since this year I want to declutter my life. I want to make things simpler in my life. I live in a small condo with my fiance and we both have too much stuff. So this year we decided to use a couple of Ms. Marie Kondo’s tricks and we are down sizing on the stuff we have in our house like books, movies, clothes, furniture, and crap we don’t use or need.
What’s your big resolution for 2018?
Well I had resolutions in mind when I created this recipe. I thought about making better choices for my health. I am not dieting in anyway shape or form. I don’t really believe in dieting. However, I do believe in making better choices with the things that we put into our bodies. I am not talking about counting calories. I am talking about the benefits that come from eating certain foods and what nourishment they provide for our bodies.
This wonderful healthy meal is simply delicious. It is a twist on a classic recipe chili with meat. My version replaces the chili powder with Harissa powder. Harissa Vegan Chili is also meatless (#MeatlessMondaysRecipe) and vegan. Now my fiance and I are not vegan, however, it is important to use to reduce our intake of meat per week. This is a recipe that is incredibly filing and hearty. Harissa Vegan Chili has three types of beans, chickpeas, and lentils. It is guaranteed to fill you up and give you a fiberful and veggiful meal!
Chop your veggies!
Saute your veggies in some delicious olive oil.
Mmm! Add your garlic and jalapeno.
Add your tomato paste and your spices.
Add your canned diced tomatoes. Remember to drain your beans and rinse your lentils.
Add all of your lentils and your stock.
Once your lentils are cooked, add your canned chickpeas and beans. Let it simmer covered for 15 minutes. Serve.
You can eat it with fixings! Or in a sweet potato. Yum!
Harissa Vegan Chili (One Pot)
1 tbsp of olive oil
1 small Onion or ½ of a large, diced
1 Large Bell pepper any color, diced
2-3 cloves of minced Garlic
1 jalapeno seeded or unseeded, diced
2 tbsp Tomato paste
3 tbsp Harissa spice (not paste, see notes)
1 tsp Coriander
1 1/2 tbsp Cumin
1 tsp Turmeric
1 tsp Paprika
1/2 tsp Oregano
Salt & Pepper, to taste
2-15 oz canned diced tomatoes
1 cup Vegetable Stock or water
100 g of Red Lentils, rinsed and drained
1-15 oz can drained Tri Bean Blend* or any choice (I found a pinto, black, and red kidney bean blend)
1-15 oz can drained Chickpeas
1 tbsp of Maple syrup
- Heat oil in a pot over medium heat. Add the diced onion and bell pepper. Sauté for 5 minutes until translucent. Once translucent you may add the garlic and the diced jalapeno. Sauté for 2 more minutes.
- Turn down the heat to low. Next add tomato paste and the Harissa, coriander, cumin, turmeric, paprika, salt and pepper. Let the spices marry with the tomato paste for 2 minutes. Stirring occasionally.
- Add the can of diced tomatoes and the vegetable stock. Bring to a low boil over medium-low heat. Once you bring to a low boil add your lentils. Let them simmer for 12 to 15 minutes. Don’t let them boil on high. Make sure to stir occasionally to prevent burning. The liquid should thicken a bit, but it should not dry. If needed add a splash or stock or water (I added a splash of stock).
- Once you cook the lentils you can add the beans and chickpeas. Stir occasionally. Let this simmer covered on low heat for another 10 to 15 minutes. After that you can add your maple syrup, and adjust the salt level. You can serve in a cup with fixings, over sweet potatoes, or make them a filling for enchiladas. Enjoy!
Notes: If using Harissa Chili Paste only use 1-2 tablespoons, as the flavor may be more intense and much spicier.
I hope you enjoy making this recipe as much as I did. Please let me know how this recipe comes out for y’all! Remember to download the recipe above for a printable version. Enjoy!