Chilli Sin Carne

A spicy and fragrant lentil and bean chilli. This is my vegan take on a chilli con carne.

This chilli is great for batch-cooking and it tastes even better the next day. Plus it's a one pot dish, which makes it even easier. It is also happens to be packed with plant-based protein.

This is the perfect meal for colder days. And while the ingredients are basic, the flavour certainly isn't.

YOU WILL NEED

• Brown or green lentils

• Red kidney beans

• Red bell pepper

• Canned chopped or crushed tomatoes

• Tomato paste

• An onion

• Chilli or jalapeno

• Garlic

• Seasoning

• Lime

• Maple syrup

ENJOY WITH

• cooked rice - brown, white or wild rice

• cooked quinoa

• mashed pumpkin or sweet potato

• nacho chips

• make loaded fries

• in a burrito

• a baked potato

TOPPINGS

• a vegan sour cream or plain, non-dairy yoghurt

• fresh coriander leaves

• fresh lemon or lime juice

• vegan grated cheese

OTHER RECIPES TO TRY

vegan bobotie

greens, beans and vegan sausage stew

split pea soup

aubergine, lentil & mushroom ragu

CHILLI SIN CARNE

A spicy and fragrant lentil and bean chilli. This is my vegan take on a chilli con carne.

Serves: 4 Time: 45 - 50 minutes

INGREDIENTS

• 1 tbsp extra virgin olive oil

• 1 small onion, finely diced

• 1 red bell pepper, diced or thinly sliced

• 1 - 2 cloves of garlic, crushed or finely diced

• 1 green chilli or jalapeno

• 1 tsp chilli powder (adjust to taste)

• 1 tsp ground cumin

• 3/4 tsp smoked paprika

• 2 tbsp tomato paste

• 150g brown lentils, rinsed

• 1 can red kidney beans, drained and rinsed

• 1 - 2 tbsp maple syrup

• 1 tsp sea salt, or more to taste

• black pepper to taste

• a fresh lime

INSTRUCTIONS

1. Heat a pot on medium heat, add the olive oil and onions and sauté for 2 - 3 minutes before adding the red pepper.

2. Cook for about 8 minutes, stirring occasionally.

3. Add the tomato paste, green chilli and dry spices. Fry for another 2 - 3 minutes, stirring constantly to avoid burning

4. Add the lentils, 1 tsp sea salt and canned tomatoes. Fill the empty can with water and add that to the lentils.

5. Cover with a lid (slightly ajar) and cook for about 15 - 20 minutes or until the lentils are tender.

6. Add the drained beans and maple syrup and cook for another 5 minutes, without a lid.

7. Add a squeeze of lime juice and give a stir. Taste and adjust seasoning as needed.

8. Serve with a lime wedge and fresh coriander.

HAVE YOU MADE THIS?

If you have, I would love to see your creations on Instagram.

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