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🍽️ Vegan, alkaline chili bowl

320 kcal · 55 min · 4 servings

Ingredients

• 2 cup/s lentils, red
• 4 cup/s vegetable broth (vegan)
• to taste vegetable broth powder
• 1 large onion(s)
• some oil
• 3 bell pepper(s), red (or mixed, diced)
• to taste beans, green (fresh or frozen)
• 2 can/s tomatoes, peeled (chopped, approx. 400 g each)
• 2 large garlic clove(s)
• 1 can corn
• to taste almond butter (approx. 1 - 2 tbsp)
• cayenne pepper
• paprika powder
• chili powder (from the mill)
• sea salt and pepper
• optional spice mix (Mexican)

Instructions

1. 1. Place the red lentils in a pot.
2. 2. Cover the lentils with four cups of vegetable broth.
3. 3. Let the mixture simmer for about ten minutes.
4. 4. Finely chop the onion.
5. 5. Heat oil in a large pot.
6. 6. Fry the onions in the hot oil.
7. 7. Add the bell pepper cubes.
8. 8. Add the green beans.
9. 9. Add the peeled tomatoes.
10. 10. Season the mixture generously.
11. 11. Add plenty of vegetable broth powder.
12. 12. Press the garlic directly into the pan.
13. 13. Stir in the corn.
14. 14. Check if the cooking water from the lentils has completely evaporated.
15. 15. Add the cooked red lentils.
16. 16. Stir in one to two tablespoons of almond butter.
17. 17. The dish tastes fantastic and is very healthy.
18. 18. It is free from meat and dairy products.
19. 19. It has a low carbohydrate content.
20. 20. Use a cup with a capacity of about 200 to 250 milliliters for the measurements.

Nutrition per serving

• kcal: 320
• Protein: 18 g · Fett/Fat: 7 g · Carbs: 50 g