1 teaspoon olive oil
1 cup each diced onions, chopped kale, diced celery, and diced carrots
1 clove garlic, minced
1 tablespoon chili power
2 teaspoons ground cumin
1-1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 can (19 oz) diced tomatoes, undrained
1 can (19 oz) cooked lentils, drained and rinsed
1 cup tomato sauce
1/2 cup unsweetened pineapple juice
1/4 cup chili sauce (if you want milder chili use ketchup)
1 tablespoon brown sugar
1/4 cup chopped, fresh cilantro
Heat olive oil in a large pot over medium heat. Add onions, kale, celery, carrots and garlic. Cook and stir for 5 minutes until vegetables begin to soften
Add chili power, cumin, oregano, and cinnamon. Cook and stir for 1 more minute. Add all remaining ingredients except cilantro. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally.
Stir in cilantro. Remove from heat. Ladle into bowls and top with some graded vegan cheddar cheese or a dollop of sour cream if you fancy.
Serve with whole wheat naan bread or brown rice and a side salad and you have a hearty soul warming meal!