Easy Vegan Chili

• 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) cans kidney beans, rinsed and drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 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

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. Divide chili among 4 bowls and sprinkle with chives.

olive oil, onion, garlic, baking potato, red lentils, vegetable broth, kidney beans, whole kernel corn, tomato puree, ground sweet paprika, chili powder, salt, white sugar, fresh chives

Taken from www.allrecipes.com/recipe/260731/easy-vegan-chili/ (may not work)