Today I have a deliiicious recipe to share with you. (but aren’t they always delicious 😉 ) So summer has been crazy here where I live in Germany. One day it’s super hot and humid and the other it’s super cold and rainy. And I have loved to make this chili on chill nights in with my boyfriend, especially on rainy days.
What I love about it, is that it’s so easy to make, only takes up one pot and I mostly have leftovers to freeze for a lazy dinner any other night.
Also you can totally make this your own by for example using paprika instead of carrots by making it spicy, or serving it with some guac and chips. What ever you’d like 😉 However I would strongly recommend topping the dish off with an avocado! It makes it so incredibly creamy and just takes it to a whole new level!
- 1 large onion
- 3 garlic cloves
- 2 medium carrots
- 1 tsp paprika spice
- 1 tsp ground cumin
- 1/2 tsp dried marjoram
- 250g 1 can kidney beans
- 140g can corn
- 280g can diced tomatoes
- 140g red lentils
- 200g frozen green beans
- 3 tbsp lemon/lime juice
- 2 avocados
- Wash and soak the lentils beforehand for about an hour or two. Prepare the ingredients by finely cutting the onion, garlic and carrot.
- Heat up a large pot on medium high heat and add olive oil. Then add the onion until translucent before adding the garlic. Once everything is fragrant, add the spices. Stir for a minute and add the carrot and stir for another minute. Then add the corn, kidney beans, tomatoes and lentils. Combine and cover with a lid. Add enough water so that the ingredients are just about covered and stir every 5-10min. Cook for 20-40min. Feel free to add more water if it looks dry in between.
- Add the green beans and cook for another 10min. In the mean time slice the avocado.
- Once the chili is done, add the lemon juice and season with salt and pepper. Serve with freshly cooked rice with half an avocado on top.