Vegan chilli con carne

Name: Vegan chilli con carne
Yield: 6-8 people
Cuisine: British
Ingredients: 2 large white onions; 2 red or orange bell peppers; 5 pieces jar jalapeños; 4 cloves garlic or 2 heaped tsp garlic paste; Chilli powder; Ground cumin; Paprika (not smoked); Salt and pepper; 250 g red lentils; 4 tins chopped tomatoes; 2 tins red kidney beans; 2 tins chickpeas; 1 bunch coriander

Siobhan Linehan @slinehan05

Vegan chilli con carne

Siobhan Linehan @slinehan05

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Ingredients

6-8 people

2large white onions
2red or orange bell peppers
5 piecesjar jalapeños
4 clovesgarlic or 2 heaped tsp garlic paste
Chilli powder
Ground cumin
Paprika (not smoked)
Salt and pepper
250 gred lentils
4 tinschopped tomatoes
2 tinsred kidney beans
2 tinschickpeas
1 bunchcoriander

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Steps

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.