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Easy Vegetable Chili

Easy Vegetarian chili recipe with a vegan option. It's absolutely delicious, especially served over rice and with a dollop of sour cream.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Course: Main Course
Cuisine: German , American

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)

Instructions

    Cup of Yum
  1. Finely chop the onions and the bell peppers. Mince the garlic.
  2. 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.
  3. Add tomato paste, chili, and seasonings. Mix well.
  4. Add canned tomatoes and broth. Cover and cook on medium-low heat for 15-20 minutes or until the lentils are soft.
  5. Add the kidney beans and corn and let them heat through.
  6. Garnish with parsley (optional) and serve with rice, sour cream (optional) and baguette.