Chilli Con Veggie

A simple, delicious, healthy bulk recipe that freezes well. This recipe makes eight portions, just click the arrow button to adjust up or down!

Yields8 ServingsTotal Time1 hr 30 mins

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 2 medium onions
 4 cloves garlic
 1 medium leek
 1 long fresh red chilli (or 1/2-1 tsp chilli powder)
 2 tbsp ground cumin
 2 tbsp ground coriander
 2 tbsp smoked paprika
 ½ cinnamon stick (or 1 teaspoon ground cinnamon)
 2 tbsp dried oregano
 1 whole nutmeg for grating (or ground)
 2 tbsp tomato puree
 1 ¼ cups dried green lentils
 1 ¼ cups dried red lentils
 1 x 400g tin red kidney beans
 1 x 400g tin black beans
 2 x 400g tin chopped tomatoes
 2 cups garden peas (frozen)
 2 cups corn (frozen)
 1.20 l organic vegetable stock

1

Peel and finely chop the onions and garlic, then trim and finely chop the leek and chili (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan and dry fry over a medium heat for about 5 minutes, or until softened. Use water or dry fry if you know how to.

2

Add the spices, dried herbs and a good grating of nutmeg, then dry fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.

3

Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes or powder, that’s fine too).

4

Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.

5

I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a spoonful of coconut yoghurt on top.

 Recipe by Stephanie Wynn at Moving Health Forward.

Ingredients

 2 medium onions
 4 cloves garlic
 1 medium leek
 1 long fresh red chilli (or 1/2-1 tsp chilli powder)
 2 tbsp ground cumin
 2 tbsp ground coriander
 2 tbsp smoked paprika
 ½ cinnamon stick (or 1 teaspoon ground cinnamon)
 2 tbsp dried oregano
 1 whole nutmeg for grating (or ground)
 2 tbsp tomato puree
 1 ¼ cups dried green lentils
 1 ¼ cups dried red lentils
 1 x 400g tin red kidney beans
 1 x 400g tin black beans
 2 x 400g tin chopped tomatoes
 2 cups garden peas (frozen)
 2 cups corn (frozen)
 1.20 l organic vegetable stock

Directions

1

Peel and finely chop the onions and garlic, then trim and finely chop the leek and chili (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan and dry fry over a medium heat for about 5 minutes, or until softened. Use water or dry fry if you know how to.

2

Add the spices, dried herbs and a good grating of nutmeg, then dry fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.

3

Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes or powder, that’s fine too).

4

Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.

5

I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a spoonful of coconut yoghurt on top.

Chilli Con Veggie