Cosy Vegan Chilli🌶️ Chilli was made for autumn nights🤤 Also, sidenote, currently obsessed with my new bowls!
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Serves 4
Ingredients • 2 tbsp olive oil • 1 onion, finely chopped • 2 garlic cloves, minced • 2 carrots, diced • 1 red pepper, diced • 1 green pepper, diced • 1 tsp ground cumin • 1 tsp smoked paprika • 1 tsp chilli powder (more to taste) • 1 tsp dried oregano • 2 tbsp tomato purée • 2 x 400g tins chopped tomatoes • 400g tin kidney beans, drained • 400g tin black beans, drained • 150g red lentils, rinsed • 500ml vegetable stock • Salt and black pepper, to taste • Fresh coriander, chopped • Vegan sour cream, to serve
Method 1. Heat olive oil in a large pot, sauté onion until soft, then add garlic, carrots and peppers. Cook 5–7 mins until slightly caramelised. 2. Stir in cumin, paprika, chilli powder and oregano, cooking for 1 min until fragrant. Add tomato purée and mix well. 3. Tip in chopped tomatoes, kidney beans, black beans, red lentils and vegetable stock. Bring to a boil, then reduce to a gentle simmer. 4. Cook for 25–30 mins, stirring occasionally, until lentils are tender and the chilli is thick and rich. Add more stock if needed. 5. Season to taste with salt and pepper. 6. Serve hot, topped with vegan sour cream and fresh coriander.
