Breadcrumbs | Melon Lassi | Thai Green Curry with Tofu | Tomato and Chilli Soup | Mango Lassi | Sweet Potato Curry with Spinach and Chickpeas | Spicey Rice | Luchi | Vegan Chilli |
Vegan Chilli
Easy to make and very tasty
Serves 4 (Estimated) Rating 4/5
Prep Time 15 Minutes Cooking Time 30 Minutes
| Ingredients |
| 2 tbsp Olive Oil |
| 4 Garlic Cloves, finely chopped |
| 1 Onion, finely chopped |
| 3 Stalks Celery, finely chopped |
| 3 Carrots, finely chopped |
| 3 Red Pepper, finely chopped |
| 2 tsp Cumin |
| 1 tsp Chilli Powder |
| Salt and Pepper, for taste |
| 400 g Chopped Tomatoes |
| 200 g Kidney Beans, rinsed |
| 100 g Red Lentils, rinsed and drained |
| 400 g Soy Mince |
| 300 ml Vegetable Stock |
| Method |
| Heat the olive oil in a large thick based saucepan |
| Now sauté the garlic, onion, celery, carrots and peppers for five minutes on a medium heat |
| Next Add the cumin, chilli powder, salt and pepper and stir well |
| Now add the remaining ingredients and mix well |
| Bring to boil and simmer for 20 minutes |
| Serve with some steamed basmati rice and fresh bread |