It’s like spice mania over here. The flavors of cumin and chilli powder are the epitome of a chilli. The dish is really ‘meaty’ as well, with mushrooms and lentils giving an amazing texture to this recipe.

Chili [Vegan]

Cooking Time




  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon dried ground coriander
  • 3 cups mushrooms, finely minced
  • 1/2 cup dried green lentils
  • 3 cups water
  • 3 cups cooked red kidney beans
  • salt and pepper to taste


  1. Heat the olive oil in a pot and add the onion, carrot, celery, and red pepper.
  2. Add the garlic and all of the spices and cook until fragrant.
  3. Add the mushrooms and cook for 1 minute until some of the moisture escapes.
  4. Add the lentils and water and bring to a boil.
  5. Turn the mixture down to a simmer and cook for 25 minutes.
  6. Add the kidney beans and cook for a further 10 minutes until the lentils are soft.
  7. Season with salt and pepper*
  8. Garnish with fresh chopped tomatoes, avocado and fresh coriander (optional)