Vegan Chilli Recipe
This spicy, healthy chilli is a great dish for Vegans or meat eaters, full of protein and also great to be made and frozen into portions to help with food planning.
Serves 4
Prep Time: 15 minutes
Cook Time: 1 hour
INGREDIENTS
1 onion-finely chopped
3 garlic cloves- crushed
1 red chilli- finely sliced ( you may only want half depending how hot you like your chilli)
1 tbsp tomato puree
4 tsp Chilli Spice Blend
1 tin lentils (400g)- drained
1 tin kidney beans (400g)-drained
1 tin black beans(400g)-drained
(For meat version- 500g good quality minced beef)
1 tin chopped tomatoes (400g)
1 red pepper- roughly chopped
INSTRUCTIONS
Heat some olive oil in a large pan
Add the sliced onion, chilli and garlic, soften for around 10 mins
Add 4 tsp of Chilli Spice Blend (add a tablespoon of water so the spices don’t burn and stick)-stir in
(For meat option add the mince and stir through for around 5 mins)
Once you have mixed the spice you can add the chopped red pepper- stir in before adding the tomato puree
Add all the beans and chopped tomatoes
Fill one of the empty tins with water and add to the pan
Stir everything well, you shouldn’t need extra seasoning as the blend already accounts for that
Bring to boil and then turn down to a simmer
Cook for at least 40mins(around an hour is good), stir every 15 mins to ensure nothing sticks
Serve with yogurt on top
It’s also worth making a quick salsa style topping with a few fresh tomatoes (chopped), fresh coriander (chopped), 1 small onion (finely sliced) juice of a lemon, salt, pepper and olive oil. Mix together in a bowl to form a nice simple topping to give extra flavour.
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