Vegetarian chili with lentils

Why does every year in autumn the desire for savory dishes come over us? As soon as the days get darker, we prefer nothing more than cuddly stews, soups and stews. Autumn blues, hormones or internal clock maybe? Anyway, if it should be meatless, my absolute favorite is Vegetarian Chilli with Lentils . Hearty, warming and packed with typical chili ingredients, this chili makes even carnivores overjoyed!

Do you like lentils? Until not so long ago, the delicious legumes on my diet were virtually nonexistent. Terrible pity I tell you! After all, lentils are not only damn tasty, they also score with a protein content of a stately 20 percent. So if you want to convince your meat-loving sweetheart from the lentil chilli, then head over to the protein argument. Pulls definitely! 😉

In addition, the extra-large portion of chilli is made in a flash and can be excellently heated in the microwave or on the stove the next day or the day after. If that’s nothing!

The vegetarian chili with lentils is packed with typical chilli ingredients. Onions, peppers, garlic and tomatoes provide the savory taste. In addition the lenses, finished is the Chili sin Carne , with which you will not miss the meat guaranteed.

vegetarisches chili mit linsen rezept1 150x150 - Vegetarian chili with lentils

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Vegetarian chili with lentils

  Portions : 8

  Calories per serving : 271 kcal

Ingredients

  •   2
      EL
      Olive oil
  •   1
      medium onion
      in cubes
  •   1
      Peppers
      in cubes
  •   1
      small carrot
      in cubes
  •   4
      Garlic cloves
      hacked
  •   4
      TL
      Paprika
  •   500
      g
      brown lenses
  •   2
      Canned Diced Tomatoes
  •   20
      g
      dark chocolate
  •   1/2 – 1 1/2
      EL
      Sriracha chilli sauce
  •   1
     Laurel leaf
  •   2
      liter
      vegetable broth
  •   Salt and pepper

Instructions

  1. Olive oil Let it warm over medium heat. Sauté the onions, diced peppers and carrot cubes for about 8 minutes until the onions are soft and slightly browned.

  2. Fold in garlic and paprika powder. Let it cook for a minute.

  3. Add lentils, tomatoes, chocolate, sriracha sauce, bay leaf and vegetable broth. Bring to a boil, then simmer over low heat for 45 minutes.

  4. Remove chili from heat and remove bay leaf. Now mix 3 ladles of chili with a blender or hand blender and add to the chili again. This automatically makes the chili thicker.

  5. Season with salt and pepper and serve.

For whom may it be a large portion of hearty lentil chili?

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