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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.
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