This hearty vegan chili features red lentils, kidney beans, corn, and tomatoes. It’s cooked with water (not broth) and seasoned gradually to control salt. Optional espresso adds depth, and the dish can easily be kept vegan. Perfect for a cozy weeknight dinner or feeding a crowd.
Ingredients for 4 servings:
1 onion
2 garlic cloves
Olive oil for sautéing
1 bell pepper
250 g red lentils
About 1¼ liters water
1 can kidney beans (about 400 g)
1 can corn (about 300 g)
400 g fresh tomatoes, cooked, peeled, puréed
1 tablespoon tomato paste
1/2 red chili pepper, finely chopped (or to taste)
1 shot espresso (optional)
Juice of 1/2 lemon, 1–2 tablespoons nutritional yeast flakes
Dried chili flakes for finishing
Salt and pepper to taste (start with a pinch at the beginning and adjust at the end)
Curry powder, paprika powder to taste
1 tablespoon sugar
Optional: fresh herbs for garnish
Instructions:
1) Finely chop the onion and garlic. Dice the bell pepper.
2) In a large pot, heat olive oil. Sauté the onion and garlic until translucent. Add the bell pepper and cook briefly.
3) Add the red lentils and toast briefly, then pour in water (adjust to desired consistency).
4) Stir in the puréed tomatoes, tomato paste, sugar, and espresso (if using).
5) Add kidney beans and corn. Season with curry powder, paprika, and a pinch of cayenne. At the start, only a pinch of salt; add more later to taste.
6) Simmer for 20–25 minutes until lentils are tender, stirring occasionally. If needed, add more water.
7) Stir in lemon juice. Adjust salt and pepper to taste and, if needed, balance acidity with another pinch of sugar.
8) Serve with fresh herbs if desired.
Tips:
If the consistency is too thick, add water as needed.
Espresso adds depth; omit if you don’t like coffee flavor.
Taste and salt gradually to avoid over-salting.