All Recipes Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Ingredients

3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 large baking potato, peeled and cut into 1/2-inch cubes 1 cup dry red lentils 4 cups vegetable broth 2 (15 ounce) cans kidney beans, rinsed and drained 1 (15.25 ounce) can whole kernel corn, drained 4 cups tomato puree 1 tablespoon ground sweet paprika 1 teaspoon spicy chili powder salt and freshly cracked black pepper to taste 1 pinch white sugar 1 bunch fresh chives, chopped

Nutrition Info

511.7 calories carbohydrate: 89.7 g cholesterol: : - fat: 9.4 g fiber: 27 g protein: 24 g saturatedFat: 1.3 g servingSize: - sodium: 905.7 mg sugar: 15.6 g transFat: : - unsaturatedFat: : -

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.

6 servings

I like to serve soy yogurt with the chili, especially if it's too spicy. Leftovers taste great with noodles as pasta sauce.