|200 ml||vegetable stock|
|500 g||kidney beans (canned)|
|500 g||brown lentils (canned)|
|900 g||corn (canned)|
|800 g||crushed tomatoes (canned)|
|4 tbsp||tomato paste|
|1½ tbsp||chili con carne spice mix|
|1 tsp||chili powder|
|2 tsp||sweet paprika powder|
|rapeseed oil for frying|
|yogurt for serving|
Chop the onions and garlic cloves. Heat rapeseed oil in a large pot and sauté the onions and garlic.
Stir in the tomato paste and also add the vegetable stock and the crushed tomatoes.
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.
Season again if necessary. Serve with vegan yogurt!