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Cover - Big Veggie Chilli

Big Veggie Chilli

60 mins
302 cals per serving
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Donal's Notes

Making a vegetarian chilli con carne is surprisingly simple; replacing beef or pork with grains like lentils and quinoa makes for a deliciously light, yet rich and filling meal. You might be thinking it’s not going to fool you or the meat eater in your life, but I promise when you serve it up with a spicy smoky corn salsa and all the other accompaniments, nobody will have any complaints!

 

  • Calories not including tortilla chips & sour cream to serve

Ingredients

olive oil
olive oil
carrot
carrot
celery
celery
sweet potato
sweet potato
garlic
garlic
ground coriander
ground coriander
ground cinnamon
ground cinnamon
tinned chopped tomatoes
tinned chopped tomatoes
chipotle paste
chipotle paste
cooked green/puy lentils
cooked green/puy lentils
tinned kidney beans
tinned kidney beans
sour cream
sour cream
tortilla chips
tortilla chips
cheddar cheese
cheddar cheese
fresh coriander
fresh coriander

Equipment

Chopping board
Chopping board
Knife
Knife
Vegetable peeler
Vegetable peeler
Large casserole
Large casserole
Wooden spoon
Wooden spoon

Method

1

Finely chop the onion, carrot and celery. Cut the sweet potato into chunks and grate the garlic into a fine paste.

2

Heat the oil in a large, heavy based casserole. Fry the onion, carrot and celery for 10 minutes until softened. Add the sweet potato and garlic and cook for a minute more.

3

Add the spices and cook for a minute before adding the chipotle. Stir through the tomatoes along with a splash of water. Cover and simmer gently, for 30-40 minutes until the vegetables are tender.

4

Once the sweet potato is tender and the sauce thick and rich, add the lentils. Drain and rinse the beans and stir through and simmer until heated through.

5

To serve, add to bowls, top with a good dollop of soured cream, tortilla chips, cheddar and coriander leaves.

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