Super easy vegan Chili-Stew

veganer Chili Eintopf mit Linsen

Well, today I have a super simple recipe for a vegan chilli-stew. Actually, I am cooking it right now, because a) it is super easy to make and b) it is super delicious. But to be honest I am not sure if the name is correct because I didn’t use any jalapeño pepper in this recipe. So maybe tex-mex stew would be a better name? What do you think?

Ingredients (serves 2)

1 garlic clove (peeled and chopped)
1 onion (peeled and chopped)
1 tsp rapeseed oil
50 g red lentils
1 can kidney beans (washed and drained)
1 can corn (washed and drained)
1 can chopped tomatoes
50 ml vegetable stock
½ tsp pepper (spice)
Salt and pepper


Follow the instruction on the package to cook the lentils. I used vegetable stock instead of water.

Heat a saucepan over medium heat. Once hot, add the oil, garlic and onion and cook it for 1-2 minutes. Then, add tomatoes, corn, kidney beans, vegetable stock and spices and let it cook for 10 minutes. Add the cooked lentils and continue cooking for 3 minutes.

veganer Chili Eintopf


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