Easy Vegan Chili
Ingredients53 m servings 512
- 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.
- Divide chili among 4 bowls and sprinkle with chives.
Per Serving: 512 calories; 9.4 89.7 24 0 906 Full nutrition
ReviewsRead all reviews 5
I made this as written, except I added a chopped red pepper that I needed to use up, and I didn't use the chives. It was edible, but not my favorite. The flavor was a bit boring, and I wasn't...
I made some changes, for what I had on hand and for taste preferences. I used small green lentils instead of red, cannellini beans instead of kidney, tomato paste+water instead of puree. I used ...
I made this as directed, but was quite disappointed with the result. It was more of a bean / vegetable soup than a thicker chili. There was no spice and the potatoes weren't cooked all the way. ...