Vegan chili

A delicious and versatile dish!

This chili is a healthy, quick dinner that can be served as a soup with homemade biscuits or crusty bread, over rice, as a side dish, or as a topping for nachos to name a few! I make it with kidney beans, black beans, chickpeas, and green lentils so it is packed with plant based protein!

If you are pressed for time, roasting the peppers and jalapeños is entirely optional. It adds a smokey flavor and removes some of the sweetness of the peppers but you can alway use more smoked paprika and still achieve a similar taste.

Ingredients:

2 red peppers

2 jalapenos

4 cloves garlic

4 spring onions

1 zucchini/courgette

1 small carrot

400 g (14 oz) chickpeas

400 g (14 oz) kidney beans

400 g (14 oz) black beans

400 g (14 oz) diced tomatoes

100 g (1/2 cup) green lentils

500 ml (2 cups) vegan broth

1/2 tsp chili powder

2 tsp cumin

2 tsp paprika

1/2 tsp smoked, hot paprika

1 tsp oregano

1 tsp onion granulas

salt & pepper

olive oil

Method:

1. Roast peppers: remove stems, cut in half, and deseed red peppers and jalapeños. Arrange on baking tray skin side up and drizzle lightly with olive oil. Place under grill or broiler on high until skin begins to blacken. Using tongs or a fork, place in an air tight container to cool. Once cool, scrape off loose skin and dice

2. Prepare vegetables: dice zucchini; peel and dice carrots; peel, de-germ, and mince garlic; mince spring onion

3. Heat 1 tbsp olive oil in a large pot. Add garlic and spring onion and sauté for two minutes. Add spices and sauté until fragrant

4. Add peppers, zucchini, and carrots and sauté 5 minutes. Add broth, tomatoes, chickpeas, beans, and lentils and bring to a boil. Reduce heat and simmer covered until lentils are soft. Remove from heat and season with salt and pepper to taste

5. Serve warm with crusty bread, over nachos, or with rice

Serves 6