Ingredients:

• 200g jackfruit
• 250 g red lentils
• 1 can of kidney beans
• 1 can of corn
• 1 onion
• 2 large potatoes
• Butter or soy cream for sautéing
• 1 can of pureed tomatoes
• 2 cloves of garlic
• 1250 ml vegetable broth
• Paprika powder, chilli powder, curry powder, salt and pepper

Preparation:

1. Cut the onion and garlic into small pieces and sauté them in a little fat (e.g. coconut oil) in a large pot. Peel the potatoes, cut them into small cubes and add them. Add the jackfruit and fry. Rinse the red lentils briefly and add them to the pot. Fry everything for about 5 minutes to get a light roasted aroma.
2. Deglaze with half of the vegetable stock (add more as needed) and simmer for 15-20 minutes. The potatoes have to be cooked and the lentils have to fall apart nicely and softly. Jackfruit should also blend in well.
3. Drain the kidney beans and corn, stir them in and let them get hot. Then stretch the chili with the pureed tomatoes as desired - if you like it creamier, use less.
4. Season generously with a little salt, pepper, curry, paprika and chili powder (depending on your taste). Complete!