Chili sin carne

Peel the onion and dice it finely.

• 1 Onion

Heat the olive oil in a large pot over medium heat. Sauté the diced onion with 1 pinch salt for about 8 minutes, until soft and golden.

• 1 tbsp Olive oil
• Salt

Meanwhile, while step 2 runs

Meanwhile, deseed the bell pepper and cut it into 1 cm cubes.

• 1 Red bell pepper

Meanwhile, while step 2 runs

Meanwhile, peel the garlic and mince it finely.

• 2 Garlic cloves

Meanwhile, while step 2 runs

Meanwhile, rinse the kidney beans, black beans and corn in a strainer and let them drain.

• 1 can Kidney bean
• ½ can Black bean
• ½ can Corn

Meanwhile, while step 2 runs

Meanwhile, rinse the red lentils in a strainer under cold water until the water runs clear.

• 60 g Red lentils

Add the pepper cubes, tomato paste, cumin, paprika (ideally smoked), oregano and chili flakes to the onion. Toast for about 3 minutes, stirring, until the tomato paste darkens.

• 2 tbsp Tomato paste
• 1½ tsp Cumin
• 1½ tsp Paprika
• 1 tsp Oregano
• ½ tsp Chili flakes

Add the garlic and toast for 30 seconds, until fragrant. It shouldn't turn brown.

Add the diced tomatoes, lentils and 300 ml broth and bring to a boil over high heat.

• 400 g Diced tomatoes
• 300 ml Vegetable broth

Add the beans and corn. Put the lid on at an angle and simmer over low heat for about 20 minutes, until the lentils fall apart and the chili is thick. Stir now and then.

Meanwhile, while step 10 runs

Meanwhile, squeeze the juice from ½ lime.

• ½ Lime

Meanwhile, while step 10 runs

Meanwhile, wash the cilantro, shake it dry and chop it roughly.

• ½ bunch Cilantro

Season with lime juice, salt, pepper and 1 pinch of sugar. The pinch of sugar takes the sharpness out of the tomatoes.

• Salt
• Black pepper
• 1 pinch Sugar

Halve the avocado, remove the pit, scoop the flesh out of the skin and dice it. Half is enough.

• ½ Avocado

Ladle the chili into bowls. Scatter the avocado cubes and cilantro on top and crumble the tortilla chips over it. This keeps them crunchy. Leftovers keep for 4 days in the fridge, with the chips and avocado kept separate.

• 30 g Tortilla chips