Vegan, alkaline chili

Ingredients for 4 servings:

• 2 cup(s) lentils, red
• 4 cup(s) vegetable broth, vegan
• n. B. Vegetable stock powder
• 1 large onion(s)
• some oil
• 3 bell peppers, red or colored, diced
• e.g. beans, green, fresh or frozen
• 2 cans of tomatoes, peeled and chopped, approx. 400 g each
• 2 large garlic cloves
• 1 can of corn
• n. B. almond butter, approx. 1 – 2 tbsp
• Cayenne pepper
• Paprika powder
• Chili powder from the mill
• Sea salt and pepper
• possibly spice mix, Mexican

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

without kidney beans, without meat, low carb

Cook the red lentils in 4 cups of vegetable broth for about 10 minutes. Chop the onion. In another large pot, fry the onion in hot oil and add the diced bell peppers and green beans. Then add the peeled tomatoes and season, making sure to use enough vegetable broth powder. Crush in the garlic. Add the corn and only add the red lentils at the end. They are already cooked and the water should be completely evaporated. Finally, add 1-2 tablespoons of almond butter. This makes it creamier and you don’t need any sour cream. Tastes sensational and is healthy. No meat, no dairy, and low carb. Note: Use a cup with a volume of about 200-250 ml as the measuring cup.