Vegan chilli con carne
Cooking Instructions
- 1
Finely chop the onions and chop the peppers into small pieces. Heat oil in a large pan on a medium heat. Add the onions and peppers and fry for 3-4 minutes. Stirring frequently.
- 2
Using a mortar and pestle or a food processor grind the garlic and jalapeños until they become a paste. Or chop them very finely.
- 3
Add the garlic & jalapeños to the pot along with 2 tbsp chilli powder, 1 tbsp of ground cumin, 1 heaped tsp paprika and a pinch of salt and pepper. Stir well.
- 4
Add all the chopped tomatoes and 500ml water to the pan and stir. Then bring the pot to the boil.
- 5
Then add the lentils with another pinch of salt and pepper. Turn the heat down to low and simmer for 15 minutes with the lid on. Keep an eye on it, stir it occasionally to make sure it doesn't stick and if it looks too dry you can add more water but I didn't find that necessary.
- 6
Then add the kidney beans and chickpeas to the pot with an extra 1 tbsp ground cumin and 1 tbsp chilli powder. I know this sounds like a lot of chilli powder but with all the tomatoes it's the perfect amount.
- 7
Simmer for 30 minutes then take off the heat. Finely chop the coriander and stir through. Then serve over rice of your choice.
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