A plate full of healthiness. Be sure to try this vegan recipe.
Ingredients:
- 1 red onion
- 2 tablespoons olive oil
- 4 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground sweet paprika
- 1/2 teaspoon smoked paprika + a pinch of chili powder (or chipotle)
- 1 can black beans
- 1 can chopped tomatoes
- 500 g tomato passata
- 1 cup red lentils (uncooked)
- 500 ml vegetable broth
For serving:
- Vegan sour cream or yogurt
- Avocado
- Cilantro
- Optional: corn tortilla chips
Preparation:
In a large pot, heat olive oil over medium heat. Sauté finely chopped red onion with salt and pepper, stirring occasionally.
Add peeled and finely grated garlic, ground cumin, ground sweet paprika, smoked paprika, and chili powder.
Next, add the entire contents of the can of black beans, keeping the pot on the heat.
Add chopped tomatoes from the can, then tomato passata, raw lentils, and finally vegetable broth.
Mix everything together and bring to a boil. Season with salt and pepper.
Cover the pot and simmer for about 10 – 12 minutes, until the lentils are tender and the dish thickens.
Serve with avocado, vegan sour cream or yogurt, cilantro, and optionally with corn tortilla chips. Enjoy your vegan chili!
