Vegan Chilli
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ cup lentils, red approx. 65 g
- 0.5 liter ½ vegetable stock, vegan
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 chilli pepper (s)
- 1 vegetable onion (s)
- 1 zucchini
- 1 large can kidney beans
- 1 small Can corn
- 2 cloves garlic)
- 2 cans tomatoes, chunky
- 2 tablespoon almond butter
- Coconut oil
- Himalayan salt
- Cayenne pepper
- Paprika powder
- pepper
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Stew the red lentils in the vegetable stock for 10 minutes.
- Cut the onion into small pieces and sauté in a little coconut oil until translucent. Press the garlic and add.
- Cut the zucchini into small cubes. Wash the peppers and chilli and cut into small pieces.
- Add the vegetables to the onions and sauté briefly. Deglaze everything with chopped tomatoes and refine with spices. Add the lentils, beans and corn and heat again vigorously. Add the almond butter and season the chilli again.
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