Chili
Ingredients
- 1 tbspVegetable oil (I use sunflower oil)
- 1 gYellow or white onion, finely chopped
- 1 gRed pepper, finely chopped
- 3 cloveGarlic, minced
- 1 tbspChili powder
- 0.5 tbspChipotle chili powder
- 1 tspCumin
- 1 tspOregano
- 0.5 tspCinnamon
- 900 gCrushed canned tomatoes
- 150 gCooked lentils
- 120 gCooked kidney beans
- 320 gFrozen corn, thawed and drained of excess water
- 1 tspSea salt
- 1 tspGround black pepper
Steps
- 1
In a large pot heated to medium, sauté onion in oil for about 2 minutes until soft and fragrant. Then add in red pepper and cook for another minute or so.
2 min - 2
Add all the spices and stir to combine sautéing for another 2 minutes. Then add in minced garlic and stir to combine. You may need to reduce heat to prevent the garlic from burning. Add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.
2 min - 3
Add in the remaining crushed tomatoes, lentil, kidney beans, corn, sea salt, and ground black pepper. Stir to combine, cover with a lid, and simmer for 20 minutes. You can cook for longer, but if you want it done quickly it tasted great after this amount of cooking.
20 min - 4
Top with vegan sour cream, chopped green onions, and more ground black pepper.
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