Chili sin Carne with lentils

Ingredients for 4 servings:

• 2 tbsp oil
• 2 onions, diced
• 3 garlic cloves, diced
• 1 tsp cumin powder
• 1 tbsp tomato paste
• 1 chili pepper(s) or 1 tsp chili powder
• 2 bell peppers, red and/or green, diced
• 250 g mountain lentils
• 2 bottles of chopped tomatoes (Polpa die Pomodoro), 720 g each
• 400 ml water
• 2 jars of kidney beans
• 1 jar corn
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Finely dice the garlic and onions. Do the same with the bell peppers and chili pepper. Rinse the lentils under running water in a sieve and drain the kidney beans and sweetcorn. Heat the oil in a large pot and sauté the finely diced garlic and onions. Add the ground cumin and fry briefly, then add the tomato paste and fry this briefly as well. Now briefly sauté the bell pepper and chili cubes (chilli powder also works). Add the drained lentils to the pot and fry briefly, then deglaze with the tomato pieces and water. Season with salt and pepper. Then add the kidney beans and sweetcorn to the pot and simmer everything together with the lid on low for about 40-45 minutes. Serve with baguette.