Vegan, Basic Chilli
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup / s lentils, red
- Vegetable broth, instant, vegan
- 1 can corn
- 3 bell peppers, red or colored, diced
- beans, green, fresh or frozen
- 1 large onion (s)
- 2 large cloves garlic
- pepper
- Cayenne pepper
- Paprika powder
- Chili powder from the mill
- sea-salt
- 2 tablespoon almond butter
- some oil
- 2 cans tomato (s), chopped
- possibly mixed spices, Mexican
Print Recipe
Pin Recipe Instructions
- Cook the red lentils in 4 cups of vegetable stock (approx. 10 min.). Fry the onion in another large saucepan and add the diced paprika and green beans. Then add the peeled tomatoes and season, especially enough vegetable stock powder. Press in the garlic. Then the corn and only at the end the red lentils. You are already boiled and the water should be completely overcooked. Finally 1 - 2 tablespoons of almond butter. Then it becomes creamier and you don`t need sour cream. Tastes sensational and is healthy. Without meat, without dairy products, low carb.
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