Ingredients
The following ingredients have 8 Servings
- 1 cup dry lentils
- 840 ml 3 ½ cups vegetable broth
- 400 g 14 ounces tomatoes, diced (if using canned, do not drain)
- 1 red onion
- 15 oz. can black beans
- ¼ cup chopped red bell pepper (about ½ bell pepper)
- ¼ cup chopped green bell pepper (about ½ bell pepper)
- 123 g ½ cup corn
- ½ small chili pepper* (finely diced)
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 3 cloves garlic (minced)
- 1 shredded carrot (101.49g)
- juice of 1 lime
- For garnish: vegan cheese (vegan greek yogurt, parsley,)
Instruction
- In the large stockpot over medium high heat, add in all the ingredients and stir completely to combine.
- Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 25-30 minutes. Stir every now and then to ensure that the lentil don't stick to the bottom. Allow to cook until the red lentils are cooked completely and begins to thicken.
- Remove from the stove, and squeeze in the juice of lime, stirring to thoroughly combine. Let it cool slightly before serving. Top with your favourite garnishes, and enjoy! I love adding some avocado on top!
