Tuesday, 4 November 2014

Vegan Chili

Vegetarian Chilli

This makes enough to do at least 4 people for 2 days.

I change the boiling water that the lentils sit in a couple of times, it goes very black. I frain them in a sieve. I use the same sieve then later on to rinse the chickpeas and the kidney beans.

2 large onions, chopped
4 cloves garlic, minced
1 chili pepper, chopped (if you want it less spicy only use half a one)
2 tsp cumin
2 tsp paprika
2 sticks celery, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 large carrots, peeled and chopped into cubes
1 large sweet potato, peeled and chopped into 1" cubes
10 oz green lentils
3 cans chopped tomatoes
2 tbsp tomato puree
800 ml low-salt vegetable stock (Kallo do a low salt organic version)
1 can chickpeas
2 cans red kidney beans

Sour cream, grated cheese and tortilla chips or flour tortillas to serve


  1. Put lentils in big bowl and pour over boiling water. Leave to sit for 30 mins. Drain and rinse. 
  2. Heat 1 tbsp rapeseed oil in a big saucepan. Fry onions, garlic and chilli pepper with the cumin and paprika for a few mins until softened a bit and the flavours have released.
  3. Add the peppers, carrot, celery, sweet potato and lentils. Cook for 10 mins, stirring.
  4. Add the tomatoes, puree and stock and give it a good stir. Bring to the boil and simmer for 30 mins until the lentils and carrots are soft. Add the chickpeas 20 minutes into this stage.
  5. Add the beans. Simmer for 5 more minutes to heat through. Serve with the toppings and tortillas and enjoy!