Bean and lentil chilli

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2 medium onions, peeled 2 cloves of garlic, peeled 1 medium leek, trimmed 1 long fresh red chilli (optional) 1 tbsp smoked paprika 1 tbsp ground cumin 1 tbsp ground corriander 1 tbsp dried oregano 1/2 cinnamon stick, or 1 tsp ground cinnamon 1 tsp ground nutmeg 2 tbsp tomato puree 1 cup frozen corn 100g freshly chopped mushrooms 1 x 400g tin lentils 2 x 400g tin red kidney beans 1 x 400g tin black beans 3 freshly chopped tomatoes 500ml vegetable stock black pepper, freshly ground


Finely chop the onions, garlic, leek and chilli (optional) and place into your largest pan/pot over medium heat, stir fry with water. Fry for about 2-3 minutes, or until softened. Then add the chopped mushrooms and tomatoes for about 3-4 mins until softened. Add the spices, dried herbs, then fry for 2 minutes - if it's a little dry at this point, simply add more water to help it out. Stir in the tomato puree and cook for a futher 2 minutes. Stir in the lentils, beans, and corn, then add the stock. 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, stiring every 15 to 20 minutes, then season to how you like it. This is great with rice or on a jacket potato, scattered with corriander leaves, lime wedges and a dollop of vegan sour cream on the side.


See high carb health website for more recipes.

Source: High carb health