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PREPARTION TIME:
10
MIN
- COOKING TIME: 25 MIN
Vegan Chili
This recipe makes a healthy, spicy and nutritious meal that rivals any beef chili around. It is packed full of protein and tastes great on a cold day, and can be made as hot and spicy as you like!
Ingredients
- 2 tbs extra virgin olive oil
- 2 cloves garlic, minced
- 2 brown onions, chopped finely
- 1 tsp chili powder (whatever strength you can handle!)
- 1 tsp cumin seeds
- 1 red capsicum, diced
- 2 large carrots, chopped into thin slices
- 1 tsp paprika
- 2 tsp oregano
- 800g tinned tomato
- 400g lentils
- 400g kidney beans
- 2 tbs nutritional yeast
- Salt and pepper
Instructions
- Heat olive oil in a large pan for approximately 1 minute on a low heat
- Add garlic, onion, chili powder and cumin seeds, and stir for approximately 5 minutes or until onion is softened and mixture is aromatic
- Add capsicum and carrot and coat in onion mixture
- Add paprika, oregano, tomato, lentil and kidney beans and place a lid over mixture. Leave to simmer for 10 minutes, occasionally stirring
- Add nutritional yeast and salt and pepper to taste, and continue to stir until vegetables are softened to your liking
- Serve with tri-coloured quiona or brown rice
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