Serve up a flavoursome vegetarian chilli guaranteed to warm you up

This Chilli not Carne aka veggie chilli is a comforting, meat-free recipe that all the family will love.

  • SERVES: 4
  • PREP TIME: 10 mins
  • COOKING TIME: 50 mins
  • IDEAL FOR: midweek meal, family, meat-free
  • DIFFICULTY: easy

Chilli not Carne aka veggie chilli

Also known as chilli sin carne (meatless).

This delicious, bright and full of flavour, chilli is one of our go-to meat-free midweek dishes.

It’s full of nutritious vegetables, beans and spices.

And is so easy to make, you’d be crazy not to add it to your weekly recipe repertoire.

Ingredients

Spice mix

  • 1 tsp, chilli powder
  • 2 1/2 tsp, ground cumin
  • 3 tsp, ground coriander
  • 2 tsp, smoked paprika
  • 1 tsp, dried oregano
  • ¼-½ tsp, dried chilli flakes
  • 2 tsp, cocoa powder

Base

  • 1 small onion
  • 1 red pepper
  • 2 garlic cloves
  • 1 tsp, rapeseed oil
  • 2 tbsp, fresh coriander

Chilli

  • 1 small yellow pepper
  • ½ green pepper
  • 150g, mushrooms
  • 100g, split red lentils or you can use tinned lentils and cook the meal for a shorter time.
  • 3 tbsp, red wine
  • 3 tbsp, tomato purée
  • 400g, tinned tomatoes
  • 1 tsp, white wine vinegar
  • 200ml, vegetable stock
  • 1 x 400g tin, red kidney beans
  • 2 tbsp, fresh coriander
  • Salt & pepper

Method

Spice mix

Put all the spices and the cocoa into a bowl, add 3 tablespoons of water and stir until they form a paste. Set aside.

Base

Roughly chop the onion and the red pepper. Peel the garlic, then add, with the onion, red pepper, oil and coriander, into a food processor and blitz until finely chopped.

Place a large saucepan over high heat and add the base mixture.

When it starts to sizzle, reduce the heat to low and cook for about 10 minutes until it starts to dry out and is lightly colouring.

Add the spice mix, stir through and cook for 5 minutes.

Chilli

Roughly chop the peppers and finely chop the mushrooms.

Rinse the red lentils then add the peppers and mushrooms, to the spiced base mixture. Add the wine, tomato purée, chopped tomatoes, white wine vinegar and stock, stir well and gently simmer for 15 minutes.

Drain the kidney beans and add to the pan, season with salt and pepper and stir well.

Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.

Stir through the freshly chopped coriander and serve.

Recipe from Sheerluxe

Chilli not carne

For more tasty vegetarian recipes, visit here