Ultimate vegan chilli
This quick and easy chilli is packed with veg and fibre and full of flavour. Serve with cauliflower rice for a filling supper.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots coarsely grated
- 2 celery sticks chopped
- 1 bunch coriander stalks finely chopped
- 2 garlic cloves crushed
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp hot chilli powder
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- 2 tbsp tomato puree
- 1 x 680g jar passata rustica
- 1 x 360g jar brown lentils drained and rinsed
- 1 x 350g jar chickpeas drained and rinsed
- 1 x 350g jar red kidney beans drained and rinsed
- 14 cherry tomatoes halved
To serve
- 4 tbsp coconut yoghurt or full fat cow's yoghurt if preferred
- 1 tsp chilli flakes for sprinkling
- 1 bunch coriander leaves roughly chopped
- 1 lime cut into wedges
- 4 large handfuls rocket leaves
- Cauliflower rice
Instructions
- Gently heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot, celery, coriander, garlic, cumin, paprika, chilli powder, salt and pepper and cook for 8-10 minutes or until the vegetables are just soft.
- Add the tomato puree, passata, lentils, chickpeas and kidney beans and mix well, then stir in the cherry tomatoes. Bring to a boil then reduce the heat and simmer for 10-15 minutes or until the sauce has thickened. If it gets too thick add filtered water to thin as desired.
- Divide the chilli between serving bowls on a bed of cauliflower rice. Dollop with coconut yoghurt, sprinkle with chilli flakes and coriander, and serve with lime wedges and rocket leaves.
Notes
I use ingredients in glass jars to minimise exposure to the plastics used to line tin cans.
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