Smoky Corn and Lentil Chili
A wholesome mix of lentils, beans, and smoky corn, this is so easy to make and freezes well for a quick meal later on!
| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1Tablespoon oil
- 1medium onion
- 3cloves fresh garlic
- 1medium sweet pepperchopped finely.
- 2Tablespoons chili powder
- 2teaspoons cumin
- 4cups tomatoesI chop these in a food processor to ensure that the skins are in small bits. You can use a large can (32 oz.) of canned tomatoes instead.
- 1small can tomato paste156 ml.
- 1/4teaspoon hot chili garlic sauceoptional but adds a bit of heat and flavour!
- 1 1/2cups smoky cornor use frozen or canned corn combined with 1/2 teaspoon smoky paprika
- 1 15 oz. can lentilsdrained and rinsed. Or cook your own;they are better!
- 1can vegan baked beansor kidney beans, drained and rinsed.
- salt and pepper to taste
Instructions
- In a large pot, heat a little oil.
- Chop your onion and garlic by pulsing a few times in your food processor. Throw these in your pot and saute until onion is translucent. Add your chopped peppers and let cook for a couple of minutes, stirring.
- Add your spices and continue stirring for another minute.
- Add the tomatoes and tomato paste. Add your corn, lentils, beans, and salt and pepper to taste. You can also add more chili powder at this point, if you like it spicier. Don’t worry too much about the size of your cans of beans or lentils. This recipe is very flexible.
- Let your chili come to a boil, stirring carefully and then turn it down to simmer and let it cook slowly as the flavours combine. You can eat it as soon as it is hot, but it improves with some simmering!!
- Serve this in a warm bread bowl or a warm bowl. Enjoy!
Recipe Notes
I like to put slices of fresh avocado on top and a sprinkling of vegan parm. Garlic bread, made with Cashew Crumbles, is always a great addition! Add some fresh greens on the side and enjoy all the goodness!
