Why vegetarian chilli is a good choice
This vegetarian chilli is packed with fibre and natural protein from the kidney beans. It is a very affordable recipe that uses basic store cupboard staples. The lentils help to thicken the sauce and give it a rich consistency. You can easily adjust the heat levels by adding more or less spice to suit your taste.
How to cook vegetarian chilli
Prepare vegetables: Peel and finely chop the onion and garlic. Cut the red pepper into small bite sized pieces after removing the seeds.
Sauté base: Heat the olive oil in a large saucepan over a medium heat. Add the onion and pepper and cook for five minutes until they are soft.
Add liquids: Stir in the garlic and chilli powder for one minute before adding the tomatoes and beans. Pour in the vegetable stock and add the red lentils to the pan.
Simmer dish: Bring the mixture to a gentle boil then reduce the heat to a simmer. Cook for twenty five minutes until the lentils are soft and the sauce has thickened.
Good advice for vegetarian chilli
If you want a deeper flavour you can add a small piece of dark chocolate to the pot. This makes the vegetarian chilli taste richer without making it sweet. Always rinse your canned beans thoroughly before adding them to remove the salty liquid. If the sauce becomes too thick you can add a splash of extra water or stock.
For extra texture you could add a tin of sweetcorn towards the end of the cooking time. Leftovers often taste even better the next day as the spices have more time to develop. You can freeze this meal in individual portions for an easy lunch later in the week.
Find more ideas here:
stuffed potatoes,
cucumber salad or
creamed sweetheart cabbage.
