Vegetarian Chili Recipe

This delicious clean eating Vegetarian Chili is loaded with fresh pot-roasted vegetables in @ThriveAlgae and simmered with zesty spices for an unbelievable flavor. #ad

Thrive Algae Oil adds heart-healthy fats while letting the chili veggies and spices shine. I’ve been using it for all kinds of cooking and baking! Learn more on their website: http://bit.ly/2StK38y

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Ingredients for this Vegetarian Chili Recipe

For the Chili:

• 3 tablespoons Thrive® Algae Oil
• 2 peeled and small diced red onion
• 4 finely minced cloves of garlic
• 3 seeded and small diced red bell peppers
• 2 peeled and large diced sweet potatoes
• 2 28-ounce cans diced tomatoes in juice
• 1 cup red lentils
• 3 15-ounce cans red kidney beans, rinsed
• 1 tablespoon chipotle powder
• 3 tablespoons chili powder
• 4 tablespoons cumin
• sea salt and pepper to taste
• optional garnishes: sliced fresno or baby red bell peppers, sliced green onions and cilantro

For the Tahini Sauce:

• ¼ cup tahini
• juice of ½ lemon
• 2 tablespoons water

Makes 1 ½ gallons

Procedures:

1. In a large pot on medium-high heat add in the Thrive Algae Oil.
2. Once it begins to lightly smoke add in the onions and caramelize, about 10 to 15 minutes.
3. Add in the garlic, bell peppers and sweet potatoes and sauté for 8 to 10 minutes.
4. Pour in the tomatoes, lentils, beans, chipotle powder, chili powder and cumin and cook over low heat for 30 to 45 minutes or until the lentils are cooked and tender.
5. Season with salt and pepper and keep warm.
6. In a small bowl mix together the tahini sauce, lemon juice and water until completely combined.
7. To plate: add some chili to a bowl and garnish with some tahini sauce and optional sliced fresno peppers, green onions and cilantro.