Name: Recipe for Not-Too-Spicy Veggie and Lentil Chili Recipe | Almanac.com
Yield: Makes 6 servings.
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)