Vegetarian Chilli

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

Vegetarian Healthy Dinner High Protein Lentils Plant Based

Estimated Nutrition

Calories

265

kcal / serving

1060 kcal total

Carbs

33g

per serving

132 g total

Fat

per serving

20 g total

Protein

15g

per serving

60 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

heaped

LegumesPulses

175

Green Lentil

dry

400

Kidney Beans

1 can, drained

Liquids

300

Vegetable Stock

NutsSeeds

clove

Garlic

crushed

tsp

Chili Powder

1-2 tsp to taste

tsp

Cumin Seed

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sunflower Oil

Vegetables

piece

Onion

large, chopped

piece

Red Pepper

stalk and seeds removed, chopped

piece

Green Pepper

stalk and seeds removed, chopped

piece

Carrot

peeled and chopped

800

Tomato

chopped, canned

100

Pea

frozen

175

Mushroom

wiped and quartered

piece

Courgette

chopped

Method

Add mushrooms and courgettes and simmer for five minutes more.

Add tomatoes, purée, stock, and peas then simmer for 30 minutes.

Stir in peppers, carrots, and lentils and cook for five minutes.

Fry onion, garlic, chilli, and cumin in oil for ten minutes until soft.

Soak green lentils in boiling water for 30 minutes and drain.

Serve the chilli hot with cooked rice.

Season to taste and add kidney beans for a final five minute simmer.