Vegetarian Chili sin Carne
Ingredients for 4 servings:
- 1 large onion, diced
- 2 cloves of garlic, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can kidney beans (about 240 g drained weight), rinsed
- 1 can of corn (approx. 140 g drained weight), rinsed
- 1 can diced tomatoes (400 g)
- 2 tbsp tomato paste
- 750 ml vegetable broth
-
2–3 tbsp "Geiler Scheizzz – Die Kiezhölle" by Rock'n'Rubs - 2 tbsp vegetable oil
- 100 g red lentils (alternative: 300 g vegan mince made from pea/soy)
- Optional: lime, fresh cilantro, or nachos for serving
Preparation
Step-by-step instructions
- 1
Sauté onions & garlic
Heat oil in a large pot. Sauté the onion and garlic until translucent.
- 2
Sauté the bell pepper
Add the diced bell pepper and sauté for 2–3 minutes.
- 3
Tomato paste & seasoning blend
Stir in the tomato paste and “Geiler Scheizzz – Die Kiezhölle”, then briefly sauté to release the flavors.
- 4
Add the lentils and liquid
Stir in the lentils, deglaze with diced tomatoes and vegetable broth. Mix everything well.
- 5
Let simmer
Simmer over medium heat for 20–25 minutes, until the lentils are tender. (If using plant-based ground meat: add after about 15 minutes and simmer for another 10 minutes.)
- 6
Add the corn and beans
Fold in the beans and corn, then let simmer for another 10 minutes.
- 7
Season to taste
Add more salt or seasoning to taste if needed. Optionally, finish with a splash of lime juice.
Tip
If you're using vegan mince, you can also sear it separately over high heat and fold it in at the end – this adds extra texture to your chili.
