🌶🌶 DELICIOUS VEGAN CHILLI! 🌶🌶

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Hi all! It's been quite some time since I've been active here on Steemit, a new job and hectic few months meant things were a little too crazy to even make time for cooking much, let alone writing!

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Though it was great being busy and having new challenges to start the new year with, unfortunately it meant my diet suffered a little as I was eating quick meals and carb loading rather than making balanced meals from scratch.

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Things have calmed down a little now so I'm really excited to get back into cooking again and trying new dishes! Well today, I ticked another dish off of the 'things to veganise' list- chilli! I've made a vegan chilli before using a ready made spice mix and some soy based mince, but to be honest I don't really like the flavour of veggie mince substitutes.

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So this recipe was exactly what I needed- packed full of plant based protein, filling and satisfying! 😋

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Ingredients (to serve 6):

• 2 tbsp coconut oil
• 1 medium white onion, diced
• 1 medium red pepper, diced
• 2 jalapeños or spicy green peppers , sliced
• 4 cloves garlic, crushed
• 3 tbsp chili powder
• 2 tbsp cayenne pepper
• 2 tbsp ground cumin
• 2 tbsp paprika
• 2 cans diced tomatoes
• 3 tbsp tomato paste
• 1 3/4 cup water
• 3/4 cup dry red lentils, rinsed and drained
• 1 can kidney beans (slightly drained)
• 1 can black beans (slightly drained)
• 1-2 Tbsp brown sugar
• 1 small can corn, drained
• Salt and pepper

To serve (optional):

• Rice
• Fresh chopped coriander (personally I can't stand the stuff!)
• Nachos
• Smashed avocado
• Vegan sour cream (I used a vegan crème fraîche which was an amazing substitute! Plain yoghurt could also work)
• Grated vegan cheese

Method:

• Prepare your veg!

• Heat a large pot over a medium heat, add the oil.

• Once the oil is hot add the onion, and red pepper. Add a pinch of salt and pepper and stir. Sauté, stirring often for approximately 4 minutes.

• Add the peppers and garlic to a mortar and pestle and crush into a chunky paste, or blitz quickly in a food processor.

• Add the mixture to the pot and season with a bit more salt and pepper.

• Add 1/2 of the chilli powder, cumin, paprika and cayenne pepper to the pot, along with the diced tomatoes, tomato paste, and water. Stir to combine, then bring to a low boil over medium -high heat.

• Once boiling, add the lentils and reduce heat so it's at a gentle simmer. Cook for 15 minutes, or until lentils are mostly tender. You may have to add a bit more water if the mixture is looking too dry.

• Then add the kidney beans, black beans and sugar, along with the remaining chilli powder, cumin, paprika and cayenne pepper and a little more salt to taste.

• Bring to a simmer over a medium heat, then reduce to a low heat. Add the corn then cover and gently simmer for 20 minutes, stirring occasionally.

• Serve immediately with rice or quinoa, an avocado garnish, tortilla chips and vegan cheese and sour cream 😊

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And there it is! A really simple 1 pot chilli which is great to make and freeze for easy meals during the week! AND you can use the left overs to make burritos, or serve on top of a baked potato- winning!

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I hope you liked this recipe, if you did please upvote, comment and follow me on @lolzwithlisa for more fuss- free, delicious vegan recipes!

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