Chili sin carne

Chili sin carne

Chili sin carne: our vegetarian chili with lentils and colorful vegetables is soo spicy and can be prepared in no time. Perfect when you’re in a hurry!

INGREDIENTS

1 onion
2 garlic cloves
2 peppers (e.g. red and yellow)
3 tbsp olive oil
2 tsp cumin
2 tsp paprika powder
1 tsp chili powder
Salt
Pepper
250 g red lentils
2 tbsp tomato paste
750 ml vegetable stock
2 cans of chopped tomatoes (400 g each)
1 can of kidney beans (drained weight: approx. 250 g)
1 can of corn (drained weight: approx. 280 g)

TO SERVE

½ bunch of coriander or parsley
1 lime
150 g sour cream

PREPARATION

1. For the chili sin carne, peel and chop the onion and garlic cloves. Wash the peppers, remove the seeds and cut into cubes.

2. Heat the olive oil in a large pot and fry the cumin, paprika powder and chili powder for about 1-2 minutes on a medium heat until the spices smell intense. Add the onion, garlic and pepper cubes, season with salt and pepper and sauté for about 5 minutes, stirring occasionally, until the vegetables are soft.

3. Wash the red lentils under cold water and drain. Add to the pot together with the tomato paste, stir everything together and sauté for another 2 minutes.

Deglaze the lentil vegetables with vegetable stock and the chopped tomatoes, mix thoroughly and season with salt and pepper. Simmer everything together in a closed pot for 10 minutes.

4. In the meantime, put the kidney beans and corn in a sieve, wash briefly under running water and then drain thoroughly.

Add to the pot and simmer everything together for another 5-10 minutes until the lentils are soft.  If the liquid evaporates too much during cooking, add more water or vegetable stock a little at a time.

5. To serve, wash the coriander, shake dry and chop finely. Quarter the lime. Put the chilli sin carne in deep plates or bowls, garnish with a dollop of sour cream and some coriander and serve with lime. Serve with rice, tortilla chips or crispy white bread. Enjoy!