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Vegetarian Chilli

A hearty vegetable chilli packed with lentils, beans, and fresh vegetables. Serve with rice, guacamole, and sour cream.

VegetarianHealthyDinnerHigh ProteinLentilsPlant Based

Estimated Nutrition

Per Serving Total
Calories 265 kcals 1060 kcals
Carbohydrates 33 grams 132 grams
Fat 5 grams 20 grams
Protein 15 grams 60 grams
Cook Time
55 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Purée
heaped
LegumesPulses
175
g
Green Lentils
dry
400
g
Kidney Beans
1 can, drained
Liquids
300
ml
Vegetable Stock
NutsSeeds
1
clove
Garlic
crushed
1
tsp
Chilli Powder
1-2 tsp to taste
1
tsp
Cumin Seeds
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Sunflower Oil
Vegetables
1
piece
Onion
large, chopped
1
piece
Red Pepper
stalk and seeds removed, chopped
1
piece
Green Pepper
stalk and seeds removed, chopped
2
piece
Carrots
peeled and chopped
800
g
Tomatoes
chopped, canned
100
g
Peas
frozen
175
g
Mushrooms
wiped and quartered
1
piece
Courgette
chopped

Steps

  • Soak green lentils in boiling water for 30 minutes and drain.
  • Fry onion, garlic, chilli, and cumin in oil for ten minutes until soft.
  • Stir in peppers, carrots, and lentils and cook for five minutes.
  • Add tomatoes, purée, stock, and peas then simmer for 30 minutes.
  • Add mushrooms and courgettes and simmer for five minutes more.
  • Season to taste and add kidney beans for a final five minute simmer.
  • Serve the chilli hot with cooked rice.