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Vegan Chilli no-Carne

1 hour 6 Servings

High in protein and easy to cook, this recipe makes a delicious lunch or dinner. It is vegan and gluten free. It is also packed with fiber and slow-releasing carbs making it an ideal meal for anyone trying to manage their weight.

  • onions x2, chopped
  • garlic x3 cloves, crushed
  • red chilli x1, finely chopped
  • olive oil x2 tbsp*
  • red pepper x1, diced
  • chipotle chilli x1, soaked and chopped*
  • ground cumin 2 tsp*
  • ground coriander 1 tsp*
  • ground cinnamon ½ tsp*
  • sweet smoked paprika 1 tsp*
  • dried oregano 1 tsp*
  • tomato purée 2 tbsp*
  • chopped tomatoes 2 x 400g tins*
  • vegetable stock 250ml (ideally homemade from leftover veggies)
  • balsamic vinegar 1 tbsp*
  • sunflower mince 100g*
  • kidney beans 100g dried, soaked & cooked*
  • Puy Lentils 100g dried, cooked*
  • cooked rice to serve*
  • avocado to serve, diced
  • coriander to serve, chopped

  • Fry the onions, garlic and chilli in the olive oil in a casserole or heavy lidded pan for 10 minutes until softened, then add the peppers and cook for another 5 minutes.

  • Stir in the chipotle chilli, spices, oregano, tomato purée, chopped tomatoes, balsamic and stock, and bring to a simmer. Cook for 20 minutes then add the mince, lentils and beans, and simmer for another 15 minutes, adding a splash of water if it gets a little thick.

  • Season and serve with rice and a topping of diced avocado and chopped coriander, if you like.

 

Please note that the kidney beans and lentils need to be pre-cooked separately.