Chili sin Carne

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• Butter or vegetable oil for sautéing
• 2 m.-sized potatoes
• 250 g lentils, red
• 1 ¼ liters vegetable broth
• 1 can kidney beans, approx. 400 g
• 1 can of corn, approx. 300 g
• 1 pack of tomatoes, pureed, approx. 500 g
• e.g. salt and pepper
• e.g. curry powder
• e.g. paprika powder
• e.g. chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely chop the onion and garlic and sauté in a little butter or vegan vegetable oil in a large pot. Peel the potatoes, cut them into small cubes, and add them. Briefly rinse the red lentils and add them to the pot. Deglaze everything with the vegetable stock and simmer for about 20-25 minutes. The potatoes should be cooked through and the lentils should be nice and soft. Drain the kidney beans and corn, stir in, and heat through. If desired, thin the soup with the passata—I prefer it a bit thicker, so I only use a generous amount (for a nice color). Season the soup generously with a little salt (be careful because vegetable stock is usually already well-salted), pepper, curry powder, paprika, and chili powder to taste.