Baked aubergine veggie chilli

Name: Baked aubergine veggie chilli
Total time: 7200 s
Yield: 8 Servings
Cuisine: British
Ingredients: 300 g red lentils; 2 red onions (medium); 1 Green pepper; 2 sticks celery; 1/2 tsp chilli powder; 4 cloves garlic; 1 X 400g can chopped tomatoes; 1 X 400g can red kidney beans; 800 ml vegetable stock; 30 g grated dark chocolate; Splash dark soy sauce; 2 carrots; Olive oil

ruthskii @cook_9088442

I love chilli but I recently stopped eating beef so I've had to come up with an alternative. This veggie chilli is absolutely delicious and still packs a punch, yummy on top of a baked potato or served with rice and tacos.

ruthskii @cook_9088442

Saved

Ingredients

2 Hours from sc

8 Servings

300 gred lentils
2red onions (medium)
1Green pepper
2 stickscelery
1/2 tspchilli powder
4 clovesgarlic
1X 400g can chopped tomatoes
1X 400g can red kidney beans
800 mlvegetable stock
30 ggrated dark chocolate
Splashdark soy sauce
2carrots
Olive oil

Saved

Steps

2 Hours from sc

1

Peel, slice and finely chop the onion, carrots, celery, pepper and garlic.
2

Slice the aubergine, drizzle with olive oil and bake in the oven for 30 mins until the aubergine is blackening around the edges. Remove from oven and chop into smaller pieces.
3

Heat the olive oil and gently sauté the vegetables until turning soft. Meanwhile if using dry lentils boil for 10 minutes until al dente.
4

Now add the drained kidney beans, chopped tomatoes, lentils and chilli powder to the pan with the vegetables. Feel free to add oregano or other mixed spice as you wish.
5

Add vegetable stock and soy sauce then turn to a low heat and simmer for up to 1 1/2 hours.
6

Serve with sour cream, guacamole and tortilla chips or with rice or a baked potato. Delicious!