Coconut-vegetable chili | Recipe | Kitchen Stories

Coconut-vegetable chili | Recipe | Kitchen Stories

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Keywords

  • no refined sugar
  • weeknight dinner
  • soup
  • vegetarian
  • vegan
  • one pot
  • spicy
  • main
  • crowd pleaser
  • prepare ahead
  • comfort food
  • low carb
  • lactose free
  • alcohol free
  • spices
  • Meatless
  • light
  • savory
  • grains
  • herbs
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Ingredients

  • 2 onions
  • 4 cloves garlic
  • 1 bell pepper (red)
  • 1 zucchini
  • 2 carrots
  • 2 tomatoes
  • 4.25 cups vegetable stock
  • 2 tsp chili powder
  • 8.5 oz mixed beans (canned, drained)
  • 8.5 oz kidney beans (canned, drained)
  • 4 oz corn (canned, drained)
  • 1.75 cups coconut milk
  • 0.75 cup tomato juice
  • 4 bay leaves
  • 1 oz ginger (fresh)
  • 1 tsp cilantro (ground)
  • 3 tsp turmeric (ground)
  • 1 oz parsley
  • 5 oz red lentils
  • 1 tsp lemon juice
  • salt
  • pepper
  • oil for frying
  • fresh herbs for garnish
  • baguette for serving

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