Chili sin carne

General

• Time: 30 minutes
• Servings: 4 people

Ingredients

• 1 onion
• 1 green bell pepper
• 1-2 clove garlic
• 1 tbsp olive oil
• 1 chilli / jalapeño
• 5-6 sun-dried tomatoes in oil (drained)
• 1 cup vegetable broth
• ½ cup water
• 1 cup brown lentils, cooked (1 cup = 1 can 15oz/400g)
• 1 can kidney beans (1 can = 15oz/435g)
• ½ can sweet corn (1 can = 15oz/435g)
• 1 can tomatoes (1 can = 14 oz/400g)
• 1 tbsp tomato paste
• 1 tsp cumin
• 2 tsp paprika powder
• 2 tsp oregano (fresh, frozen, dry – all work – use more if fresh)
• salt and pepper to taste
• 1-2 tbsp maple syrup
• 1 avocado (for garnish)

Procedure

1. Dice the onion, garlic, bell pepper, chilli and dried tomatoes into small pieces. Then throw all these ingredients into a pan with oil and fry them for 3 minutes on a low heat. Involves: 1 onion, 1 green bell pepper1-2 clove garlic1 chilli / jalapeño5-6 sun-dried tomatoes in oil, 1 tbsp olive oil
2. Add the broth and water, rinsed and drained beans, lentils, sweetcorn and chopped tomatoes and stir well. Involves 240 ml vegetable broth, 120 ml water, 400 g brown lentils, cooked, 435 g kidney beans, 400 g tomatoes, 220 g sweet corn
3. Add the tomato paste and season with salt, pepper, cumin, paprika powder and oregano. Really nice if you add maple syrup. Let it all simmer on medium heat for 20 mins, stirring occasionally. Involves: 1 tbsp tomato paste1 tsp cumin, 2 tsp paprika powder, 2 tsp oregano, salt and pepper to taste,1-2 tbsp maple syrup
4. Season with salt and pepper and serve with rice, toasted bread on the side, a dollop of (vegan) sour cream and sliced avocado if desired.