Vegan Chilli

Easy to make and very tasty

Serves 4 (Estimated) Rating 4/5

Prep Time 15 Minutes Cooking Time 30 Minutes

Vegan safe Vegetarian

2 tablespoon olive oil
4 cloves garlic minced
1 large red onion thinly sliced
3 celery stalks finely chopped
3 medium carrots peeled and finely chopped
3 red peppers chopped
2 teaspoon ground cumin
1 teaspoon chilli powder
Salt and pepper for taste
2 x 400g tins of chopped tomatoes
1 x 400g tin red kidney beans, drained and rinsed
100g dried red lentils
400g frozen quality soy mince
300ml vegetable stock
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