Ingredients
2 onions
2 cloves garlic
200ml vegetable stock
500g kidney beans (canned)
500g brown lentils (canned)
900g sweetcorn (canned)
800g crushed tomatoes (canned)
4tbsp tomato paste
1½ tbsp chili con carne spice mix
2 tbsp oregano
1 tsp chili powder
2 tsp sweet paprika powder
2 tsp salt
1 tsp pepper
rapeseed oil for frying
yogurt for serving
2 cloves garlic
200ml vegetable stock
500g kidney beans (canned)
500g brown lentils (canned)
900g sweetcorn (canned)
800g crushed tomatoes (canned)
4tbsp tomato paste
1½ tbsp chili con carne spice mix
2 tbsp oregano
1 tsp chili powder
2 tsp sweet paprika powder
2 tsp salt
1 tsp pepper
rapeseed oil for frying
yogurt for serving
Method
- Chop the onions and garlic cloves. Heat rapeseed oil in a large pot and sauté the onions and garlic.
- Stir in the tomato paste and also add the vegetable stock and the crushed tomatoes.
- Next add the drained corn, kidney beans, lentils, as well as the spices, salt, and pepper. Simmer covered over medium for approx. 20 min. and stir occasionally.
- Season again if necessary. Serve with vegan yogurt!
