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  • Nicole Short

Vegan Chilli for a Meatless Monday

Not that only Mondays have to be meatless... :) This is a great recipe even meat eaters or your children will enjoy! Can be served on rice, quinoa, wraps or tacos


Mexican food was always a favourite amount the crew, fresh, simple and healthy!


Mexico is a fun country, full of colour, culture and flavour! this shows in the textures of this dish!


INGREDIENTS

Chilli...

2 medium onions

4 cloves of garlic

1 medium leek

1 long fresh red chilli

2 tablespoons olive oil

2 tablespoons ground cumin

2 tablespoons ground coriander

2 tablespoons smoked paprika

½ a cinnamon stick , or 1 teaspoon ground cinnamon

2 tablespoons dried oregano

1 whole nutmeg , for grating

2 tablespoons tomato purée

250 g dried brown

lentils 250 g dried red lentils

2 x 400 g tins of red kidney beans

2 x 400 g tins of black beans

1 x 400 g tins of chopped tomatoes

1.2 litres organic vegetable stock

Pico de gio...

2 Tomatoes

1/2 red onion

1 lime

1 teaspoon of sugar

salt and peper

freshly chopped coriander

Guacamole...

2 Avocado

1 spring onion

1 small chili

1 table spoon olive oil


To Serve...

Cabbage or lettuce

Rice of quinoa



METHOD

Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil.

Fry for about 5 minutes, or until softened.

Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out.

Stir in the tomato purée and cook for a further 2 minutes.

Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).

Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.


for the pico... just finely dice all the ingredients, add in the lime and seasoning and place it in a bowl


for the guac... Finley chop the spring onion and chill, Mush it all up with the ripe avocado and you are good to go!


I like this with quinoa or rice, scattered with coriander leaves and with lime wedges and a dollop of soured cream(if not vegan), guacamole and fresh salsa on the side. I love a bit of Cabbage or lettuce for freshness


Enjoy my meatless taste of Mexico!

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Tel: +27 62 053 8345 |  Email: chefnicoleshort@gmail.com.