Easy Vegetable Chili
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
Easy Vegetable Chili
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Easy Vegetarian chili recipe with a vegan option. It's absolutely delicious, especially served over rice and with a dollop of sour cream.
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Ingredients
- 1-2 tbsp olive oil
- 2 onions
- 2 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- ½ cup Red lentils (100g)
- 1 Tbsp tomato paste
- ¼ cup chili
- 1 tsp salt
- ⅛ tsp pepper
- Pinch of sugar
- 1 ⅓ cup Broth (300ml) (any kind, use vegetable broth for vegan chili)
- 1 can Chopped tomatoes, canned (400g)
- 1 can Kidney beans (g)
- 1 can corn (small)
- Parsley for Garnish (optional)
- sour cream for serving (omit for vegan chili)
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Instructions
- Finely chop the onions and the bell peppers. Mince the garlic.
- Heat up the olive oil in a heavy bottomed pot or dutch oven and sauté the onions and bell pepper for 2-3 minutes. Add garlic and red lentils and sauté for a couple more minutes.
- Add tomato paste, chili, and seasonings. Mix well.
- Add canned tomatoes and broth. Cover and cook on medium-low heat for 15-20 minutes or until the lentils are soft.
- Add the kidney beans and corn and let them heat through.
- Garnish with parsley (optional) and serve with rice, sour cream (optional) and baguette.
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