Since beginning to make black garlic in-house a little more than a month ago, we are going crazy for the stuff and putting it in or on almost everything!
While eating it plain is simply scrumptious, we really dig this chili with a black garlic flair. Stay tuned – we’ll be adding a few more black garlic recipes to our website throughout the winter. In the meantime, we hope you enjoy our favorite, toddler-approved chili that’ll leave your tastebuds happy.
Black Garlic Vegan Chili
A completely satisfying, meatless yet meaty chili made protein-rich by beans and lentils and made super yum by the addition of an entire head of black garlic.
- 1 tbs. avocado or olive oil
- 1 medium onion, diced
- 1 bell pepper or 2 poblanos, diced
- 4 mild jalapeños (or 2 regular, seeded), thinly sliced
- 1 1/2 tsp. sea salt + a pinch
- 5 cloves mild garlic, such as Inchelium Red, minced or grated
- 3 tbs. mild chili powder
- 1 tbs. dried oregano
- 2 tsp. cumin
- freshly ground black pepper, to taste
- 1/8 tsp. ground cloves
- 4-6 c. vegetable broth or water
- 1 c. brown or french green lentils
- 1 28oz. can or 32 oz. jar crushed or diced tomatoes, undrained
- 1 15oz. can black beans, drained and rinsed
- 1 15oz. can kidney beans, drained and rinsed
- 1 bulb black garlic
- 1 tbs. pure maple syrup
- 2 tbs. fresh lime juice
- In a large soup pot, add the olive oil and heat over medium-high. Sauté onion, green pepper, and jalapeño with a pinch of sea salt for about 5 minutes, until the onion is translucent.
- Add garlic and sauce for about 30 seconds. Stir in chili powder, oregano, cumin, remaining 1 1/2 tsp. sea salt, black pepper, and cloves.
- Let spices toast for about a minute, then pour in vegetable broth (start with 4 cups). Stir and scrape up the toasty bits at the bottom of the pot, then add lentils. Increase heat to bring to a boil and cook for about 20 minutes, stirring occasionally.
- Add tomatoes + their juices and both cans of beans. Cover the pot and reduce heat to simmer. Cook for about 30 minutes, stirring from time to time. Add more vegetable broth to thin if you like.
- Peel and remove clove wrappers from black garlic bulb. Place peeled, sticky cloves into a small bowl and add the maple syrup. Mash with a fork and stir to combine, creating a thick slurry.
- Remove chili from the heat and stir in black garlic and maple syrup mixture, as well as the lime juice.