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Easy Vegetable Chili served in a bowl.
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Easy Vegetable Chili

Easy Vegetarian chili recipe with a vegan option. It's absolutely delicious, especially served over rice and with a dollop of sour cream.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, German
Keyword: Chili, Chili sin Carne, Chili without Meat, Vegan Chili
Servings: 6

Ingredients

  • 1-2 tbsp Olive oil
  • 2 Onions
  • 2 Garlic cloves
  • 1 Red bell pepper
  • 1 Green bell pepper
  • ½ cup Red lentils (100g)
  • 1 Tbsp Tomato paste
  • ¼ cup Chili
  • 1 tsp Salt
  • ⅛ tsp Pepper
  • Pinch of Sugar
  • 1 ⅓ cup Broth (300ml) (any kind, use vegetable broth for vegan chili)
  • 1 can Chopped tomatoes, canned (400g)
  • 1 can Kidney beans (g)
  • 1 can corn (small)
  • Parsley for Garnish (optional)
  • Sour cream for serving (omit for vegan chili)

Instructions

  • Finely chop the onions and the bell peppers. Mince the garlic.
  • Heat up the olive oil in a heavy bottomed pot or dutch oven and sauté the onions and bell pepper for 2-3 minutes. Add garlic and red lentils and sauté for a couple more minutes.
  • Add tomato paste, chili, and seasonings. Mix well.
  • Add canned tomatoes and broth. Cover and cook on medium-low heat for 15-20 minutes or until the lentils are soft.
  • Add the kidney beans and corn and let them heat through.
  • Garnish with parsley (optional) and serve with rice, sour cream (optional) and baguette.