This vibrant and hearty vegetarian chili is packed with red lentils, colorful vegetables, and a blend of spices, making it a satisfying and healthy meal.
Rinse the red lentils under cold water using a sieve and let them drain.
Drain and rinse the kidney beans in a sieve to make them more digestible. Let the corn drain in the same sieve.
Wash the bell peppers and chili pepper, remove the seeds, and dice them finely.
Peel and finely chop the onion and garlic cloves.
Heat the olive oil in a large pot and sauté the onion until translucent.
Add the garlic, chili pepper, and bell pepper to the pot and sauté for 2-3 minutes.
Stir in the red lentils and tomato paste, and let them sauté briefly.
Pour in the vegetable broth, diced tomatoes, and tomato puree. Add the kidney beans and corn.
Season with paprika, cumin, cayenne pepper, and a pinch of sugar. Stir everything well.
Let the chili simmer with the lid half-open over medium heat for 15 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Serve the chili with lime wedges and a dollop of crème fraîche. For extra heat, add chili flakes or fresh chili slices. Enjoy your meal!
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