Food52 Resident Chetna Makan’s vegan chili is packed with spice, heat and flavor. With quick-cooking lentils and canned kidney and black beans, it’s as easy as it is delicious — and guaranteed to warm you up in cold weather. GET THE RECIPE ►►
Check out more of Chetna’s content on her channel, @Food with Chetna
Chetna Makan’s Vegetarian Chili
Prep Time: 25 minutes
Cook Time: 1 hour
Serves: 4
INGREDIENTS:
2 tablespoons sunflower oil
2 onions, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, roughly chopped
1 green chili, roughly chopped
2 tablespoons tomato purée
1 14.5-ounce can diced tomatoes
1 cup red lentils
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon chili powder
2 cups vegetable stock
1 14.5-ounce can kidney beans, drained and rinsed
1 14.5-ounce can black beans, drained and rinsed
1/2 cup boiling water
1 teaspoon sugar
handful of fresh coriander leaves, finely chopped
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.