Easy Vegan Chili

Name: Easy Vegan Chili
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

14 ingredients

2 steps

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

Directions

1

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.
2

Divide chili among 4 bowls and sprinkle with chives.