Easy Vegan Chili

This easy vegan chili with kidney beans, corn, potato, and tomatoes doesn't take much prep or time to cook and tastes great the next day.

• Preparation Time: 10 mins
• Cooking Time: 43 mins
• Total Time: 53 mins
• Calories: 512 Calories

Ingredients

• 1 onion, chopped
• 3 tablespoons olive oil
• 1 pinch white sugar
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup dry red lentils
• salt and freshly cracked black pepper to taste
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 4 cups tomato puree
• 1 bunch fresh chives, chopped
• 1 tablespoon ground sweet paprika
• 1 large baking potato, peeled and cut into 1/2-inch cubes
• 1 teaspoon spicy chili powder

Recipe Instructions

Step 1

Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.

Step 2

Divide chili among 4 bowls and sprinkle with chives.