I’ve always loved this Red Lentil Chili from Wegman’s, and was so grateful to find the recipe online so that I could make it entirely plant based… Just substitute the butter for your favorite vegan butter, and you’re good to go! When I make this chili at home, I add a couple handfuls of whatever greens I have in the fridge… Spinach, kale, collard greens.
This soup freezes beautifully in mason jars. Make it on a Sunday, freeze, and have a convenient grab-and-go lunch all week!
NOTE: I don’t use the specific products mentioned in this recipe from Wegman’s. For instance, I use Frank’s Hot Sauce to give it that classic chicken wing flavor instead of the Tabasco. I also use water with bouillon instead of stock. Feel free to use the products they suggest or personalize it the way I do based off what you have in your pantry.