Chilli (veggie / vegan)
Serves 6
ingredients
- cheese
- coconut yoghurt
- fresh coriander
- 2 large onions
- 4 green pepper
- 8 garlic cloves
- Brown basmati rice (100g per person)
- 2 tins red kidney beans
- 2 tins green lentils
- 40g dark chocolate (85%)
- ground cumin
- dried oregano
- ground cinnamon
- smoked paprika
- chilli powder
- tomato puree
- 2x vegetable stock cubes
- caster sugar
- olive oil
method
- Dice 2 large onions
- Finely dice 4 green peppers
- Peel & crush 8 garlic cloves
- Preheat oven to 150° + casserole in
- Boil 400ml water in kettle, make stock
- Heat 3 tbsp oil in wok on medium
- Add onion, green pepper, garlic
- Fry for 6 mins
- Meanwhile, drain and rinse kidney beans & lentils
- After 6 mins, add
- Cumin - 2 teaspoon
- Oregano - 2 teaspoon
- Cinnamon - 2 teaspoon
- Spicy smoked paprika - 2 teaspoon
- Chilli powder - 1 teaspoon
- Cook for 3 mins
- Stir in tomato purée - 2 tablespoons
- Add
- Kidney beans
- Lentils
- 400ml vegetable stock
- Cover and cook for 5 hours. Stir every hour.
- Chop up chocolate
- Add 3 teaspoon sugar
- Roughly chop coriander, stir in
- Serve with grated cheese and coconut yoghurt