Description
I like to serve soy yogurt with the chili, especially if it’s too spicy. Leftovers taste great with noodles as pasta sauce.
Ingredients
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 43 mins
Total Time: 53 mins
Servings: 6