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Enjoy pairing soy yogurt with chili, particularly when it’s too spicy. The leftover chili also makes a delicious pasta sauce when served with noodles.
Prep Time: 10 mins
Cook Time: 43 mins
Total Time: 53 mins
Servings: 6
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
Directions
Step – 01
- 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.
Step – 02
- Divide chili among 4 bowls and sprinkle with chives.
Nutrition Facts (per serving)
Calories | 512 |
Fat | 9g |
Crabs | 90g |
Protein | 24g |
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