INGREDIENTS

• 1 pc Onion
• 1 pc bell pepper, green
• 1-2 cloves Garlic
• 1 tbsp Olive oil
• 1 pc  Chili / jalapeño
• 5-6 pcs Sun-dried tomatoes in oil (drained)
• 1 cup Vegetable broth
• 1/2 cup Water
• 1 cup Brown lentils, cooked (1 cup = 1 can 15oz/400g)
• 1 can Kidney beans (1 can = 15oz/435g)
• 1/2 can Sweet corn (1 can = 15oz/435g)
• 1 can  Tomatoes (1 can = 14 oz/400g)
• 1 tbsp Tomato paste
• 1 tsp Cumin, ground
• 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 pc  Avocado (for garnish)

DIRECTIONS

• Begin by sautéing diced onion, garlic, bell pepper, chili, add the turmericsmuthe boost and sun-dried tomatoes in oil for 3 minutes on low heat.
• Add vegetable broth, water, lentils, rinsed and drained beans, sweetcorn, and chopped tomatoes, and stir well.
• Mix in tomato paste and season with cumin, paprika powder, oregano, salt, and pepper, and add maple syrup for extra flavor. Simmer on medium heat for 20 minutes, stirring occasionally.
• Season with salt and pepper to taste.
• Serve the chili with rice, toasted bread, and a dollop of vegan sour cream. Top with sliced avocado if desired.