When it comes to a warming winter dinner that’s equal parts scrumptious and satisfying, what fits the bill more than a big ol’ bowl of Chilli Con Carne? Seriously, give us Mexican any day. But unlike the traditional recipe, this one substitutes beef with lentils, making it perfect for all your vegetarian and vegan friends. Whipped up by our friend The Brown Paper Bag, this delicious and nutritious dish is sure to become a regular on the weekly dinner rotation (it definitely is on ours).
Vegan Chilli Con Carne
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoky paprika
- 1 brown onion, diced
- pinch chilli powder or chilli flakes (to taste)
- 1 carrot, diced
- 1x 400g tin diced organic tomatoes
- 2x 400g tin organic brown lentils, rinsed and drained
- 1x 400g tin organic kidney beans, rinsed and drained
- 2 tablespoons chopped jalapenos
- 250ml vegetable stock
- sea salt and black pepper
To serve: avocado or guacamole, fresh lime wedges and coriander
Place olive oil in a large saucepan or casserole dish on medium heat, add spices and cook 30-60 seconds or until fragrant. Add the brown onion and carrot and cook 4-5 minutes, until soft then add the tomatoes, lentils and kidney beans. Saute 3-4 minutes, add jalapeños and pour in vegetable stock, bring to a gentle boil, then reduce to simmer for 30 minutes. Serve with sweet potato wedges, avocado, fresh lime and coriander sprigs.
What’s your favourite Mexican recipe? Let us know in the comments below!
Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, well-being and happiness of all individuals. To find out more, visit her website, instagram or facebook.