US
Vegan chilli
Prep and cooking time: 1hr
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
1 tbsp extra virgin olive oil
2 garlic cloves, finely diced or minced
1 large red onion, diced
2 medium carrots, finely diced
1 x 400g tin brown lentils, rinsed and drained
1 x 400g tin kidney beans, rinsed and drained
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
1 tsp ground cumin
2 tsp smoked ground paprika
1 tsp dried oregano
1 tsp ground chilli powder or flakes (optional)
2 large red peppers, finely diced
1 avocado, thinly sliced
1 large handful coriander
2 limes, cut into wedges
Method
Heat the oil in a large saucepan, over medium heat. Fry the onion and garlic, until softened.
Mix the carrots, lentils, beans, tomato puree, chopped tomatoes, and spices into the saucepan, and cook for 3mins, stirring constantly.
Reduce the heat to low, season with salt and pepper, and add the peppers. Cook for a further 10mins, or until the liquid has reduced slightly.
Serve with avocado, lime wedges, and fresh coriander sprinkled on top.
Second Nature special tip
Fancy turning this into a vegetarian chilli? Scatter some Cheddar cheese on top just before serving.