Mouthwatering Meatless Chili Con Carne

• 1 Onion, Diced Small
• 2 cloves Garlic, Minced
• 1 Green Bell Pepper, Diced Small
• 1 Red Chili Or Jalapeno, Diced Small
• 5 Sun-dried Tomatoes, Drained, Diced Small
• 3 Tablespoons Olive Oil
• 1/2 cups Vegetable Stock
• 1 can (15 Oz. Size) Kidney Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Sweet Corn, Drained
• 1 can (14 1/2 Oz. Size) Chopped Tomatoes
• 1 Tablespoon Tomato Paste
• Salt And Pepper
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Oregano (Fresh, Frozen, Or Dry; Use More If Fresh)
• 1 can (15 Oz. Or 425g Size) Cooked Lentils

1. Throw onion, garlic, green bell pepper, red chili, and sun-dried tomatoes into a pan with oil and fry for 3 minutes over low heat.
2. Add stock, beans, sweet corn and tomatoes and stir well.
3. Add tomato paste and season with salt, pepper, cumin, paprika and oregano.
4. Mix lentils in and simmer over medium heat for 20 minutes, stirring occasionally.
5. Season with salt and pepper and serve with toasted bread on the side and a dollop of (vegan) sour cream and guacamole if desired.

onion, garlic, green bell pepper, red chili, tomatoes, olive oil, vegetable stock, kidney beans, sweet corn, tomatoes, tomato paste, salt, cumin, paprika, oregano

Taken from tastykitchen.com/recipes/special-dietary-needs/mouthwatering-meatless-chili-con-carne/ (may not work)