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Kerryann’s chilli con veggie
Kerryann’s chilli con veggie
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Total Time:
1 hour 45 minutes
Quick and wholesome veggie chili, perfect for busy weeknights.
Ingredients:
  • 1.2 litres vegetable stock
  • 2 medium onions
  • 4 cloves of garlic
  • 1 medium leek
  • 1 long fresh red chilli
  • 2 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 tablespoons smoked paprika
  • ½ a cinnamon stick or 1 teaspoon ground cinnamon
  • 2 tablespoons dried oregano
  • 1 whole nutmeg for grating
  • 2 tablespoons tomato purée
  • 250 g dried green lentils
  • 250 g dried red lentils
  • 2 x 400 g tins of red kidney beans
  • 2 x 400 g tins of black beans
  • 2 x 400 g tins of chopped tomatoes
Instructions:
  • Peel and finely chop the onions, garlic, leek, and chili. Heat some oil in a large, heavy-based pan over medium heat. Cook the chopped vegetables for about 5 minutes until softened. Add spices, dried herbs, nutmeg, and cook for 2 more minutes. If dry, add a splash of water. Stir in tomato purée and cook for 2 minutes. Mix in lentils, drained and rinsed beans, chopped tomatoes, and stock. Bring to a boil, then simmer on low for at least 1 hour until thickened, stirring occasionally. Season to taste. Serve with rice or on a jacket potato, garnished with coriander, lime wedges, and a dollop of sour cream.

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