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
- 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.
- 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.
- Once the sweet potato is tender and the sauce thick and rich, add the lentils and beans, stir through and simmer until heated through.
- To serve, add to bowls, top with a good dollop of soured cream, tortilla chips, cheddar and coriander leaves.
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Recipe
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
- 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.
- 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.
- Once the sweet potato is tender and the sauce thick and rich, add the lentils and beans, stir through and simmer until heated through.
- To serve, add to bowls, top with a good dollop of soured cream, tortilla chips, cheddar and coriander leaves.