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.