Chetna's Vegetarian One-Pot Chili | At Home With Us

kidney beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and adds moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Finely chop 2 onions and 1 red pepper.

Heat 2-3 tablespoons sunflower oil in a large pan over medium heat.

Add chopped onions and cook for 5 minutes until softened.

Chop and add 2 celery sticks; cook for another 4-5 minutes.

Add 2 garlic cloves (roughly chopped) and 1 green thai chili (chopped) to the pan.

Sprinkle in some salt and crush the garlic.

Add the chopped red pepper and cook for another 5 minutes.

Stir in tomato puree and a tin of chopped tomatoes.

Add 200 grams of red lentils and spices: paprika, cumin, salt, and chili powder.

Pour in 400 ml of vegetable stock and cover; cook on low heat for 15 minutes.

Add rinsed red kidney beans and black beans to the mix.

Pour in 100 ml of boiling water, cover, and cook on low heat for 30-40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary