Making a vegetarian chilli con carne is surprisingly simple; replacing beef or pork with grains like lentils and quinoa makes for a deliciously light, yet rich and filling meal. You might be thinking it’s not going to fool you or the meat eater in your life, but I promise when you serve it up with a spicy smoky corn salsa and all the other accompaniments, nobody will have any complaints!

INGREDIENTS

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 2 sticks celery finely chopped
• 1 large sweet potato, peeled and cut into 2cm chunks
• 3 garlic cloves, finely chopped
• 1 tbsp chipotle paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• Pinch ground cinnamon
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin cooked green lentils, drained and rinsed
• 1 x 400g tins mixed beans, drained and rinsed
• 100g cheddar cheese, grated
• soured cream and tortilla chips, to serve
• Handful fresh coriander leaves, to serve
• sea salt
• ground black pepper

METHOD

1. Heat 2 tablespoons of oil in a large, heavy based casserole. Fry the onion, carrot, celery and sweet potato for 10 minutes until softened. Add the garlic, season with salt & pepper and cook for a minute more.
2. Add another tablespoon of oil alongside the chipotle and cook for a minute before adding the spices. Stir through the tomatoes along with a splash of water. Cover and simmer gently, for 30-40 minutes until the vegetables are tender.
3. Once the sweet potato is tender and the sauce thick and rich, add the lentils and beans, stir through and simmer until heated through.
4. To serve, add to bowls, top with a good dollop of soured cream, tortilla chips, cheddar and coriander leaves.