Veggie Chilli Recipe | Kerryann Dunlop

Finely chop 2 medium-sized onions.

Add 2 tablespoons of olive oil to a pan and heat.

Add the chopped onions to the pan and soften them.

Chop a leek and add it to the pan with the onions.

Peel and roughly chop 4 cloves of garlic, then add to the pan.

Chop a chili (keeping the seeds for spice) and add to the pan.

Add 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 2 tablespoons of smoked paprika, 1 teaspoon of cinnamon, 0.5 teaspoon of freshly ground nutmeg, and 2 tablespoons of dried oregano to the pan and stir to coat the vegetables with the spices.

Toast the mixture in the pan for about 1 minute.

Add 2 tablespoons of tomato puree to the pan and mix well.

Add 250 g of red split lentils and 250 g of green lentils to the pan.

Add 2 cans of red kidney beans and 2 cans of black beans to the pan.

Add 2 cans of chopped tomatoes to the pan and mix everything together.

Add 2 veggie stock cubes and approximately 1.2 L of boiling water to the pan, just enough to cover the ingredients.

Stir to dissolve the stock cubes and bring to a gentle simmer.

Let the chili simmer for about 1 hour, stirring occasionally, until the lentils are tender but not disintegrated.

Prepare some basmati rice by steaming it gently while the chili cooks.

After an hour, check the chili; it should be thick and rich with lentils starting to split.

Plate the chili over the steamed basmati rice and garnish with fresh coriander.

Equipment Needed

Spice Level:

Dietary