Veggie Chilli

This vegetarian chilli is a hearty and healthy alternative to a classic chilli con carne dish. Red lentils and beans are used to create a nourishing base, and help to create a warming family meal that can be enjoyed by everyone. This recipe is also fantastic for busy families who are always on the go, as leftovers can be used in lunchboxes the next day and are just as tasty.

 

Prep Time: 15 Mins

Cook Time: 1 Hour

Level: Easy

Serves: 4-6

 

Ingredients:

175g Red Lentils

1 Can of Kidney, Black or Pinto Beans, drained

2 tbsp Olive Oil

1 Large Onion, chopped

2 Cloves of Garlic, chopped

1 Green Pepper, chopped

1 Red Pepper, chopped

2 Carrots, chopped

2 400g Tins Chopped Tomatoes

175g Frozen Peas

1-2 tsp Chilli Powder

1-2 tsp Cumin Powder

1 tbsp Tomato Puree

300ml Vegetable Stock

Optional Garnishes: Coriander, Sliced Avocado, Tortilla Chips, Sour Cream, Cheddar Cheese, Smoked Paprika.

 

Method:

1.Soak lentils in a bowl of cold water for 30 mins, and drain.

 

2. Heat the olive oil over a medium heat in a large saucepan, and fry the onion and garlic together. Once the onion and garlic are heated, add the chilli and cumin powder and fry together for approx 10 minutes, or until the onions are soft.

 

3. Add the green pepper, red pepper, carrots and mushrooms to the saucepan and fry for approx five minutes, stirring constantly.

 

4. Add the drained lentils, chopped tomatoes, tomato puree, frozen peas and vegetable stock and stir together. Bring this mix to the boil, and leave to simmer for approx 30 minutes, or until the red lentils are soft, stirring occasionally.

 

5. After 30 mins, add a can of drained beans. Stir the beans into the mixture and allow to simmer for 10 minutes.

 

6. Season to taste with salt and pepper. Extra chilli powder and smoked paprika also work well in this dish to enhance the flavour.

 

7. Serve with cooked rice, and add any optional garnishes on top, such as roughly chopped coriander, sliced avocado, crushed tortilla chips, sour cream or grated cheddar cheese.

 

Note: This recipe is dairy-free and vegan friendly, aside from optional toppings, which can be swapped or omitted from the dish.