VegBox Recipes

Chilli Non Carne

Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores.
 
 

Ingredients

Serves 4

  • 100g Puy lentils or green lentils
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 1 parsnip / turnip peeled & grated
  • 1 medium carrot, grated
  • 1 tablespoon vegetable oil
  • 1 tin tomatoes
  • 1 tablespoon tomato puree
  • 1 tablespoon balsamic vinegar
  • 200g kidney beans
  • 1 fresh or dried chilli, deseeded and finely chopped
  • adjust to suit your taste
  • teaspoon ground cumin
  • teaspoon ground coriander
  • 1 teaspoon yeast extract or 1 stock cube
  • Handful fresh coriander leaves, chopped
 

Method

  1. Put the lentils in a pan of cold water and bring to the boil. Simmer for 20 minutes, not allowing them to boil dry. They should be almost cooked after this time.

  2. Heat the oil in a deep frying pan and saut? the onion, garlic, carrot and parsnip / turnip for 10 minutes.

  3. Add the chilli, ground coriander seeds and cumin. Cook for 2 minutes.

  4. Roughly chop the tinned tomatoes and add to the frying pan with the tomato puree, balsamic vinegar and yeast extract / stock cube. Mix well.

  5. Add the lentils and stir well. Cover and simmer on a low heat for 15 minutes.

  6. Add the kidney beans and heat through. Finally add the chopped coriander leaves.


    Serve with brown rice and a garnish of natural yoghurt.
 

Time From Cupboard-To-Table

About 50 minutes
 

Notes & Variations on Chilli Non Carne

Mix in a couple of tablespoons of natural yoghurt, if you want a less spicy version or if the chilli is too hot.

 
 
 

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