Big Veggie Chilli
Equipment
- Chopping board
- Knife
- Vegetable peeler
- Large casserole
- Wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 carrot finely chopped
- 2 sticks celery finely chopped
- 1 sweet potato peeled & cut into 2cm chunks
- 3 cloves garlic finely grated
- 2 tsp ground coriander
- 1 pinch ground cinnamon
- 2 x 400 g tinned chopped tomatoes
- 1 tbsp chipotle paste
- 250 g cooked green/puy lentils
- 1 x 400 g tinned kidney beans drained & rinsed
- sour cream to serve
- tortilla chips to serve
- 100 g cheddar cheese grated
- 1 handful fresh coriander
Instructions
- Finely chop the onion, carrot and celery. Cut the sweet potato into chunks and grate the garlic into a fine paste.
- 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.
- 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.
- 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.
- To serve, add to bowls, top with a good dollop of soured cream, tortilla chips, cheddar and coriander leaves.
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
Nutrition
Serving: 6gCalories: 302kcal
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