Chili sin carne

Nutrition per serving

• Step 1/4

  • 1 onions
  • 1 cloves garlic
  • cold pressed rapeseed oil (for frying)
  • cutting board
  • knife
  • pot (large)
  • cooking spoon

  Chop the onions and garlic cloves. Heat rapeseed oil in a large pot and sauté the onions and garlic.

• Step 2/4

  • 2 tbsp tomato paste
  • 100 ml vegetable broth
  • 400 g canned crushed tomatoes

  Stir in the tomato paste and also add the vegetable stock and the crushed tomatoes.

• Step 3/4

  • 450 g canned sweet corn
  • 250 g canned kidney beans
  • 250 g brown lentils
  • ¾ tbsp chili con carne spice mix
  • 1 tbsp dried oregano
  • ½ tsp chili powder
  • 1 tsp sweet paprika powder
  • 1 tsp salt
  • ½ tsp pepper
  • sieve

  Next add the drained corn, kidney beans, lentils, as well as the spices, salt, and pepper. Simmer covered over medium for approx. 20 min. and stir occasionally.

• Step 4/4

  
  • soy yogurt (for serving)

  Season again if necessary. Serve with vegan yogurt!