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Vegan Chilli

This simple vegan chilli recipe uses a mixture of pantry staples and fresh vegetables, for a delicious meat-free hearty meal, packed with protein thanks to beans and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Main Dish
Cuisine Mexican, Vegan, Vegetarian
Servings 4 People

Ingredients
  

  • 1 Tablespoon Vegetable oil
  • 1 Large Onion, chopped
  • 2 Large Peppers, any colour, (chopped)
  • 4 Cloves of garlic, crushed
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Ancho chili powder
  • 1 Teaspoon Chilli flakes
  • 1 Teaspoon Cumin
  • ½ Teaspoon Cayenne
  • ½ Teaspoon Black pepper
  • 1 Teaspoon Mixed herbs
  • 200 gms Green lentils
  • 415 gms tin Kidney beans
  • 415 gm tin Black beans
  • 1 Sweet potato, peeled and diced
  • 415 gm tin Tomatoes, chopped
  • 2 Tablespoons Tomato puree
  • 2 Tablespoons BBQ sauce
  • 340 gm tin Sweetcorn
  • 300 ml Vegetable stock

Instructions
 

  • Heat the oil in a large saucepan over a medium heat. Add the onion, peppers and sweet potato. Cook for 8-10 mins, stirring occasionally, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
  • Add the rest of the ingredients. Bring the chilli to a boil, then simmer gently for 20 mins. Stir regularly to ensure it doesn't stick to the bottom. Check the sweet potato is cooked and season to taste then serve
Keyword Vegan Chilli