Vegan chili

Ingredients for 4 servings:

• 1 ½ cup(s) lentils, red approx. 165 g
• ½ liter vegetable broth, vegan
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 chili pepper(s)
• 1 vegetable onion(s)
• 1 zucchini
• 1 gr. can/n kidney beans
• 1 small can of corn
• 2 garlic cloves
• 2 cans tomatoes, chopped
• 2 tbsp almond butter
• Coconut oil
• Himalayan salt
• Cayenne pepper
• Paprika powder
• pepper
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

super quick, easy and vegan

Sauté the red lentils in vegetable broth for 10 minutes. Finely chop the onion and sauté in a little coconut oil until translucent. Crush the garlic and add it. Dice the zucchini. Wash and finely chop the bell peppers and chili. Add the vegetables to the onions and sauté briefly. Deglaze everything with chopped tomatoes and season with spices. Add the lentils, beans, and corn and heat through again. Add the almond butter and season the chili again.