2 C frozen corn, thawed and drained of excess water
1 tsp sea salt
1 tsp ground pepper
In a large pot heated to medium, sauté onion in oil for about 2 minutes until soft and fragrant. Then add in red pepper and cook for another minute or so.
Add all the spices and stir to combine sautéing for another 2 minutes. Then add in minced garlic and stir to combine. You may need to reduce heat to prevent the garlic from burning. Then add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.
Then add in the remaining crushed tomatoes, lentil, kidney beans, corn, sea salt, and ground pepper. Stir to combine, cover with a lid, and simmer for 20 minutes. You can cook for longer, but if you want it done quickly it tasted great after this amount of cooking.
Top with vegan sour cream, chopped green onions, and more ground pepper. We used tofutti in the pictures and video, but here is the recipe for our cashew sour cream.