An easy, delicious and meat-free chilli con carne recipe that is perfect for making ahead and freezing.
COOK TIME: 30 MINUTES
INGREDIENTS
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 large red onion thinly sliced
- 2 celery stalks finely chopped
- 2 medium carrots peeled and finely chopped
- 2 red peppers roughly chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 x 400g tins of chopped tomatoes
- 1 x 400g tin red kidney beans drained and rinsed
- 100 g / 1/2 cup dried red lentils
- 400 g frozen soy mince
- 250 ml / 1 cup vegetable stock
OPTIONAL ADD-INS
- 1 tsp miso paste
- 2 tbsp balsamic vinegar
- A large handful of fresh coriander roughly chopped
TO SERVE
- Cooked basmati rice
- Extra chopped coriander
- A squeeze of lime juice
