Easy Vegan Chili

Name: Easy Vegan Chili
Total time: 53
Yield: 6
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 large baking potato, peeled and cut into 1/2-inch cubes; 1 cup dry red lentils; 4 cups vegetable broth; 2 (15 ounce) cans kidney beans, rinsed and drained; 1 (15.25 ounce) can whole kernel corn, drained; 4 cups tomato puree; 1 tablespoon ground sweet paprika; 1 teaspoon spicy chili powder; salt and freshly cracked black pepper to taste; 1 pinch white sugar; 1 bunch fresh chives, chopped

Recipe by ortmannnicole888 from allrecipes.com

Dinner 53 Mins.

Ingredients

6 servings

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3 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 large baking potato, peeled and cut into 1/2-inch cubes
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1 cup dry red lentils
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4 cups vegetable broth
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2 (15 ounce) cans kidney beans, rinsed and drained

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1 (15.25 ounce) can whole kernel corn, drained
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4 cups tomato puree
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1 tablespoon ground sweet paprika
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1 teaspoon spicy chili powder
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salt and freshly cracked black pepper to taste
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1 pinch white sugar
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1 bunch fresh chives, chopped

Instructions

Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
Divide chili among 4 bowls and sprinkle with chives.