This Vegan style Chili will warm you up in no time. Left overs can be frozen. Bahārāt (Bharat) is a highly aromatic spice blend used in Middle Eastern dishes. There can be slight variations to this blend. See our recipe, Baharat Spice Mix, to fine tune it to your liking.
- 1 Large White Onion, diced
- 1 Garlic Clove, minced
- 1 Teaspoon Baharat Spice Blend
- 1 Teaspoon Chipotle Pepper Powder, or (smoked dried jalapenos)
- 1/4 Cup Tomato Paste
- 1 Cup Unsweetened Almond Milk, not light
- 1 Cup Mixed Beans and Lentils
- 4 Cups Water
- Salt and Pepper to taste
Sauté the onions for about 4 to 5 minutes in one tablespoon of hot oil, until they start to turn translucent. Add the garlic, Baharat, Chipotle, Salt and Black pepper. Stir the contents for about 30 seconds. Add tomato paste and cook for an additional 60 seconds. Add the water and add the beans. Bring the contents to a boil and then reduce the heat to gentle simmer and cover with the lid. Cook for about 1 to 1 hour 30 minutes until the beans are soft and tender. Once the beans are completely cooked, fold in the almond milk. Taste and adjust seasoning if necessary. Garnish with chopped cilantro and serve hot or warm.