Easy Vegan Chili recipe

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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

Nutrition Info

511.7 calories
carbohydrate: 89.7 g
cholesterol: : -
fat: 9.4 g
fiber: 27 g
protein: 24 g
saturatedFat: 1.3 g
servingSize: -
sodium: 905.7 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce.

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