Veggie Chilli
This is a delicious recipe for veggie chilli using fresh vegetables, lentils, beans and nuts to create a hearty and flavoursome dinner. Great with rice, nachos or jacket potato topped with sour cream, guacamole, grated cheese and jalapeño chillies. This freezes very well so is ideal for batch cooking.
Equipment
- 1 Chopping Board
- 1 Sharp Knife
- 1 large saucepan
- 1 Spatula
- 1 Grater
Ingredients
- 1 tbsp olive oil
- 2 large onions
- 4 cloves garlic
- 3 red peppers, chopped
- 3 medium carrots, grated
- 1 aubergine, cut into small chunks
- 250g mushrooms, grated
- 200g cooked chestnuts or walnuts, chopped finely
- 1 tin green lentils, drained
- 500g passata
- 3 tbsp fajita spice mix
- 1 tbsp sriracha
- 1 vegetable stock cube
- salt and pepper
- 1 tin kidney beans, drained
- 1 tin black beans, drained
Instructions
- Heat oil in saucepan and add onions. Fry till soft
- Add garlic and peppers and fry for a few minutes
- Add grated carrot and chopped aubergine and continue to cook, stirring well to prevent sticking
- Tip in grated mushrooms, nuts and lentils
- Sprinkle over the fajita spice, stir well and cook out for a minute or so
- Pour in the passata and 300ml vegetable stock. Season with salt and pepper and add the sriracha and the tins of beans
- Bring to the boil then cover and simmer for 30 minutes
- Remove lid,stir well and then cook uncovered to reduce any excess liquid
