The Lentil Chili recipe is a winner for a few very good reason. One, this recipe has 80% less saturated fat than its counterpart made with mince. Two, it contains zero cholesterol and trans fats. Three, the ingredients are super cheap, making it the perfect meal on a budget and last but not least, four, this recipe contains nearly 50% of your daily fibre requirements. Not only packed with health benefits, this recipe is really versatile and easy to make.
Lentil Chili [Vegan]
- 1 can lentils
- 1 can tomatoes
- 1 can kidney beans
- 1 onion
- 3 gloves garlic
- 2 teaspoons ground coriander
- 3 tablespoons ground cumin
- 1 teaspoons ground chilli (you can change this depending on how hot
- you like it, I tend to use 1/2 teaspoon as like only a mild flavor)
- 1 cup vegetable stock
- 10 cherry tomatoes
- 2 tablespoons olive oil
Finely chop onion and grate gloves of garlic. Heat a frying pan and add olive oil. When hot add the onion and garlic and saute until soft and reduce the heat to medium.
Drain and rinse the lentils and add add to the frying pan along with ground coriander, cumin and chilli powder and stir.
Add tomatoes and vegetable stock and once heated through reduce to a low heat.
Drain and rinse the kidney beans and chop cherry tomatoes, add to the pan and stir through.
Leave for approximately 30 minutes (stirring occasionally) until the sauce is a nice consistency and the liquid has reduced.
Serve with chopped fresh chives, coriander or spring onions and a side of your choice.
When buying vegetable stock opt for a version with ingredient names that you know! Or you can try and make your own.