VEGAN, BASIC CHILI - Simple and low carb

Vegan, basic chili - simple and low carb

When I started to deal with vegetarian and vegan cuisine, I came across the present-day recipe relatively quickly: a vegan, basic chili that goes fast and easy and tastes great! And I warn you in advance. Once you have started to eating you will not be able to stop.

For 4 persons:

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Duration: approx. 30 min. / Difficulty: very easy
Characteristic: Basic, Vegan, low carb

The ingredients:

• approx. 300 g red lenses
• vegetable broth (instant or homemade (vegan)
• 1 tin of corn
• 3 peppers (red or colourful mixed, as desired)
• Green beans (fresh or from frozen)
• 1 large onion (shallots also go)
• 1-2 cloves of garlic
• 2 cans of chopped tomatoes or pizza tomatoes

Alternative:

You can add the following ingredients and omit others. Also very well suited: peas, kidney beans, chilli beans, spring onions, courgettes, chillies.

Spices:

• Salt (ideal is sea salt from the mill)
• Pepper
• Cayenne pepper
• Paprika powder (sweet or rose hot, depending on taste)
• Chili powder or flakes from the mill
• 2 tbsp almond paste (no must)

Oils:

• Olive oil or rape oil

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The preparation:

First, the lentils are cooked for about 10 minutes in vegetable stock (not at the highest level!).
Cut the peppers into bite-sized pieces. Chop the onions and chop the garlic cloves. Do not squeeze them, because the garlic will give off a strong taste and mask the other aromas.

Place a large separate pot and put the oil in the pot. Then fry the onions in them for a short while until they are glazed (do not let them brown!). Next, add the peppers and fry. Now add the green frozen beans and garlic or if you have chosen the alternatives, add them now. Mix well with the spoon and then add the 2 cans of chopped tomatoes and the corn.

Season with salt and pepper! Let it simmer, so that the ingredients all become a little softer. Place the lid on the pot, so that the heat stays in the pot and the vegetables are cooked.

In the meantime, the lenses should be soft and the liquid should be almost gone. Now empty the lentils together into the other pot and stir everything well. If you want to use almond paste, now is the time to add it. This makes the whole meal more creamy. Now season with some paprika, chili powder and cayenne pepper. You may have to salt it again now. That's a matter of taste, of course. Let it simmer for a while and you're done with a very tasty meal with few calories and a lot of taste.

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Conclusion:

The good thing about this variant of chili is that you can eat it without sharpness. It's entirely up to you. And you can improvise very well with other ingredients and always change the whole menu. Some people also call this dish Chili sin Carne, but I think this name is so derogatory because "without meat", Veganes Chili is the better name for me.

Of course, we would appreciate it if you would try this recipe and write us a comment with your opinion. Also share this recipe with your friends and if you didn't like it, share it with them that you don't like. :)

Enjoy your meal

Mary