Vegan Lentil Chilli

This vegan lentil chilli makes a great family meal. It's a healthy choice for midweek or weekend and the leftovers are great reheated the next day too.

Course Main Course

Cuisine International, Tex Mex

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 401kcal

Author Corina Blum

Ingredients

1.5 tbsp oil
2 onions finely diced, I used 1 red and 1 brown onion
1 piece celery finely diced
1 carrot finely diced
1 chilli pepper Remove the seeds to make it less hot. Add more if you want a hotter chilli or leave it out entirely
3 cloves garlic crushed
½ teaspoon ground all spice
½ teaspoon smoked paprika
½ teaspoon paprika
1 teaspoon ground cinnamon
2 teaspoon cumin
2 teaspoon ground coriander
1 teaspoon dried oregano
2 tablespoon tomato puree
400 g chopped tomatoes I used a tin but you could use fresh
120 g dried green lentils
120 g dried red lentils
230 g cooked black beans
15 g coriander leaf Chopped (cilantro)
Toppings - avocado, herbs, cheese, tortilla chips, red onions, spring onions, olives, hot sauce all optional

Metric - US Customary

Instructions

Heat the oil in a large saucepan. Cook the onion, carrot and celery gently for about 10 minutes so they soften but don't brown
Add the garlic and chilli pepper. Stir for a minute then add the spices. Stir in the spices then add the tomato puree. Stir in too.
Add the tomatoes, lentils and black beans. Top with about 700ml of water. Bring to the boil then lower to a simmer for about 40 minutes.
Stir in most of the coriander leaf at the end. Reserve a little to sprinkle on top of the bowls.
Serve with your favourite toppings

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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