Veggie Chilli Con Carne

This is an absolutely delicious chilli con carne. It makes enough for 4 to 6 people. I make it for 4 people but I am always left with quite a bit so I often freeze it then use it another day with warm soft wraps, sour cream and guacamole. Always the perfect hangover cure if you ask me!

For all you meat lovers out there- have no fear! Trust me on this one- you may be swayed into this meat free option. I have convinced two men (who are the type that if meat isn't on your plate then it can't be classed as a real meal) so before you turn your nose up... give it a go and you may surprise yourself.

Ingredients

4 cloves of garlic

a heaped teaspoon of coconut oil/glug of oil

1 large onion

1 red pepper

1 large carrot

half a teaspoon of chilli powder

1 teaspoon of cumin

2 teaspoons of chiptole

400g passata and one tin of plum tomatoes

tin of lentils

1 tin of black beans

1 tin of kidney beans

4 tablespoons of tomato puree

a good pinch of sea salt and freshly ground black pepper

fresh coriander

You want start by prepping your vegetables. Chop the onion, carrot and pepper into 1 cm cubes. Chop the garlic finely (or you can use a grater to get it super fine!). 

Heat the oil in a large saucepan and add the veggies along with the spices ( a part from the chiptole) including the salt and pepper. Cook on a medium heat for around 10 minutes until they have become quite soft- remembering to stir often so they don't catch (if they do feel like they might burn add a dash of water). After  10 minutes you want to add your chiptole. Give the pan a right good stir.

You want to add your tomatoes next and bring it to the boil. Reduce the heat and simmer for 20 minutes.

Next rinse your beans and lentils and add these a long with the tomato puree and a cup of water. Bring to the boil and then simmer for another hour- adding additional water if needed.

I prefer to turn off my tomato based sauces and leave to stand before serving as I think they taste  better as everything has had time to relax and mingle. So after it has finished cooking, turn off the gas and start cooking your rice.

I serve my with rice, sour cream, home-made guacamole (see previous post for recipe), a wedge of fresh lime and coriander.

My mouth is watering. I hope I have convinced you that this is a damn good meat-free dish!