Chop the veggies and add them to a large pot. You can sauté them in some oil, but it’s not necessary.
Add the chopped tomatoes, lentils and water or broth and bring it to a boil.
Add the spices, stir and cook over medium-high heat for about 35 minutes.
When the lentils are almost cooked, add the corn kernels, stir and cook for another 10 minutes.
Remove from the heat, add the tahini (or the oil) and stir.
We served our chili with some lime, chopped fresh parsley, chopped red onion and some vegan cream cheese.
Store the lentil chili in a sealed container in the fridge for up to 5 days.
Use your favorite veggies (fresh, frozen or canned) and spices.
Fresh tomatoes are also a great choice and you can use tomato sauce as well.
Depending on the type of lentils you’re using the amount of water or broth and the cooking time may vary. Feel free to soak your lentils overnight or use canned lentils to reduce the cooking time or even use other dry or canned legumes.