Vegan Chilli

Serves: 5-6

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients:

• 1 yellow onion

• 3 cloves of garlic, minced

• 1 red bell pepper

• 1 3/4 cup of water

• 1 can of red kidney beans

• 1 can of black beans

• 1 1/4 cup of dry red lentils

• 2 cans of diced tomatoes

• 3 tbsp of tomato paste

• 1 tbsp of coconut oil (or olive)

Spices:

• 3 tsp of chilli powder

• 2 tsp of cumin

• 2 tsp of ground paprika

• Salt & pepper

Optional Garnish:

• Cilantro (coriander)

• Plant-based yoghurt (i used natural soy)

• Chopped red chilli

• Tortilla chips

Directions:

1. Add oil in a large pot, once hot add in onion, garlic and bell pepper. Sauté for 1 minute.

2. Add in 2 tsp of chilli powder (saving 1 for later), 1 tsp of cumin (saving 1 for later), 1 tsp of paprika (save 1 for later), pinch of salt and pepper.

3. Add in water and lentils. Bring to a boil and then reduce to medium-low and cook for 10 minutes (or until lentils are nice and tender)

4. Add in kidney beans, black beans, diced tomatoes and the rest of the spices -chilli powder, cumin and paprika. Allow chilli to simmer for 15-20 minutes on low. Add in the corn and cook for another 2 minutes.

5. Serve hot and garnish with cilantro, a dollop of yoghurt, chilli and a few tortilla chips.