- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large baking potato, peeled and cut into 1/2-inch cubes
- 1 cup dry red lentils
- 4 cups vegetable broth
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 4 cups tomato puree
- 1 tablespoon ground sweet paprika
- 1 teaspoon spicy chili powder
- salt and freshly cracked black pepper to taste
- 1 pinch white sugar
- 1 bunch fresh chives, chopped
- Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
- Divide chili among 4 bowls and sprinkle with chives.
03/29/2018
recipepes.com
Easy Vegan Chili, recipe
PT15M
PT1H
5
455 calories
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