Hi all! It's been quite some time since I've been active here on Steemit, a new job and hectic few months meant things were a little too crazy to even make time for cooking much, let alone writing!
Though it was great being busy and having new challenges to start the new year with, unfortunately it meant my diet suffered a little as I was eating quick meals and carb loading rather than making balanced meals from scratch.
Things have calmed down a little now so I'm really excited to get back into cooking again and trying new dishes! Well today, I ticked another dish off of the 'things to veganise' list- chilli! I've made a vegan chilli before using a ready made spice mix and some soy based mince, but to be honest I don't really like the flavour of veggie mince substitutes.
So this recipe was exactly what I needed- packed full of plant based protein, filling and satisfying! 😋
Ingredients (to serve 6):
- 2 tbsp coconut oil
- 1 medium white onion, diced
- 1 medium red pepper, diced
- 2 jalapeños or spicy green peppers , sliced
- 4 cloves garlic, crushed
- 3 tbsp chili powder
- 2 tbsp cayenne pepper
- 2 tbsp ground cumin
- 2 tbsp paprika
- 2 cans diced tomatoes
- 3 tbsp tomato paste
- 1 3/4 cup water
- 3/4 cup dry red lentils, rinsed and drained
- 1 can kidney beans (slightly drained)
- 1 can black beans (slightly drained)
- 1-2 Tbsp brown sugar
- 1 small can corn, drained
- Salt and pepper
To serve (optional):
- Rice
- Fresh chopped coriander (personally I can't stand the stuff!)
- Nachos
- Smashed avocado
- Vegan sour cream (I used a vegan crème fraîche which was an amazing substitute! Plain yoghurt could also work)
- Grated vegan cheese
Method:
- Prepare your veg!
Heat a large pot over a medium heat, add the oil.
Once the oil is hot add the onion, and red pepper. Add a pinch of salt and pepper and stir. Sauté, stirring often for approximately 4 minutes.
- Add the peppers and garlic to a mortar and pestle and crush into a chunky paste, or blitz quickly in a food processor.
Add the mixture to the pot and season with a bit more salt and pepper.
Add 1/2 of the chilli powder, cumin, paprika and cayenne pepper to the pot, along with the diced tomatoes, tomato paste, and water. Stir to combine, then bring to a low boil over medium -high heat.
Once boiling, add the lentils and reduce heat so it's at a gentle simmer. Cook for 15 minutes, or until lentils are mostly tender. You may have to add a bit more water if the mixture is looking too dry.
- Then add the kidney beans, black beans and sugar, along with the remaining chilli powder, cumin, paprika and cayenne pepper and a little more salt to taste.
- Bring to a simmer over a medium heat, then reduce to a low heat. Add the corn then cover and gently simmer for 20 minutes, stirring occasionally.
- Serve immediately with rice or quinoa, an avocado garnish, tortilla chips and vegan cheese and sour cream 😊
And there it is! A really simple 1 pot chilli which is great to make and freeze for easy meals during the week! AND you can use the left overs to make burritos, or serve on top of a baked potato- winning!
I hope you liked this recipe, if you did please upvote, comment and follow me on 