Ingredients

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

Instructions

1. 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.
2. 2 Divide chili among 4 bowls and sprinkle with chives.

Nutrition per serving