Not-Too-Spicy Veggie and Lentil Chili Recipe

Ingredients

• 1/2 pound dried red or green lentils
• 4 to 5 carrots, diced
• 4 to 6 cloves garlic, minced
• 1 to 2 bell peppers, diced
• 1 red onion, chopped
• 1 cup diced tomatoes
• 1 cup fresh or frozen corn kernels
• 1 cup fresh or frozen shelled edamame
• 1 cup fresh or frozen chopped spinach
• 2 tablespoons apple cider vinegar
• 2 tablespoons smoked paprika
• 2 tablespoons dried parsley
• 2 teaspoons dried oregano
• 1 to 2 teaspoons cayenne pepper or 1 tablespoon hot sauce, or to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon curry powder
• 1 vegan bouillon cube
• salt and freshly ground black (or white) pepper, to taste
• tahini, guacamole, and/or oyster crackers (optional toppings)
• sour cream or cheese (non-vegan optional toppings)