Veggie chilli, or lentil chilli, is a tasty and filling vegetarian main dish and is my version of the popular Mexican food, chilli con carne.
If you are looking for new ideas for vegetarian recipes this is definitely worth a try!
The things I like about this lentil chilli recipe are:
- It is made using mainly common ingredients which you may already have in your cupboards.
- Similar to falafel and sweet potato burgers the ingredients are relatively inexpensive making this a great budget meal.
- It is also a vegan chilli con carne as it is made using only plant based ingredients.
- This chilli is perfect for making in bulk either to feed a crowd or to save some for another day.
- It is a great make ahead meal.
- Similar to nut cutlets, it is perfect for freezing.
- And most importantly it is quick and simple to prepare saving you time in the kitchen.
This easy vegetarian chill recipe will prepare sufficient for around 4 servings.
Chilli ingredients
- 1 onion - medium sized, either brown or red depending on your preference and what you have in your veg basket, chopped.
- 4 cloves garlic - finely chopped.
- 1 sweet pepper - either green or red or a combination of the two.
- A handful of mushrooms - halved or quartered depending on size.
- 250g split dried red lentils - the lentils add protein and fibre to this dish. They do not need to be soaked before cooking.
- 400g tin chopped tomatoes - including the juice. If your tin contains whole tomatoes, roughly cut into chunks but do not blend. It is better to have some chunks of tomato in your chilli.
- 400g tin cooked kidney beans - drained and rinsed. If you don't have kidney beans then other types of beans such as pinto beans, edamame beans or cannellini beans could be used.
- Vegetable stock - use sufficient stock to cover all the ingredients while cooking. You may need to add extra vegetable stock as the lentils cook and bulk out so check regularly.
- Chilli seasoning - you could mix your own chilli seasoning (see below) or use a packet of prepared seasoning.
- 1 tablespoon tomato purée - stir the tomato purée in at the end of the cooking time to thicken the chilli and add body.
- A dash of olive oil - to cook the onion, garlic, pepper and mushrooms. You could substitute an alternative type of cooking oil if you prefer.
How to prepare your own chilli seasoning
You can easily prepare your own chilli seasoning using the following:
- 2 teaspoons mild chilli powder
- 1 teaspoon paprika
- Half a teaspoon ground cumin
- Half a teaspoon ground fennel
- 2 teaspoons dried oregano
- Half a teaspoon cocoa powder
- Whole red chilli (fresh or dried)
Simply mix the spices and herbs ready to add to the pan with the other chilli ingredients.
Equipment
No special equipment is need to make this one pot vegetarian chilli but it should ideally be cooked in a good quality heavy bottomed pan to avoid sticking.
How to make veggie chilli
Chop the onion, finely chop the garlic and roughly chop the red or green pepper. Clean the mushrooms and cut in half or into quarters.
Soften the onion, garlic and pepper in hot oil and then add the mushrooms and return to the heat for a few minutes.
Add the tomatoes, lentils and beans to the pan.
Add the ground spices, oregano, cocoa powder, whole chilli (or a sachet of ready prepared chilli seasoning) and vegetable stock to the pan and stir. You should add sufficient stock to cover the other ingredients, plus a little extra as the lentils will bulk out while they are being cooked.
Place the lid on the pan and slowly bring to the boil. Simmer over a low heat for around 30 minutes or until the lentils are cooked, stirring regularly and adding more vegetable stock or water if needed.
Remove the whole chilli when the lentils are cooked.
Stir in the tomato purée shortly before serving.
How to serve
Your veggie chilli can be served in many ways including:
- On a bed of rice.
- As a topping to jacket potatoes.
- Packed into tortillas or tacos, either with or without rice.
- As a filling for baked sweet potatoes.
- Garnished with chopped parsley, cilantro or slices of avocado.
Tips
- The quantities and balance of spices can be varied to suit your own taste.
- Be careful not to overcook this dish as the lentils will turn to pulp. Your red lentil chilli will be ready when the lentils are cooked and soft enough to eat but still have texture.
- Lentil chilli can be stored in the fridge for up to 3 days or can be frozen. I find that it makes a perfect "ready meal" to keep in the freezer for busy days as it can be defrosted and reheated straight from the freezer.
- When reheating this dish either from the fridge or after defrosting, heat gently and only for the minimum time needed to heat through to avoid the lentils becoming overcooked.
- This vegetarian chilli recipe is a perfect storecupboard meal. If you have run out of peppers or mushrooms the lentil chilli will be just as tasty without them.
FAQs
This vegetarian chilli recipe is made using lentils, kidney beans, chilli seasoning plus a number of other ingredients to add colour, texture and flavour.
Yes, lentils can easily become overcooked if they are heated too vigorously or for too long. Heat your lentil chilli gently and remove from the heat once it is ready.
In this lentil chilli recipe I have used onion, garlic, sweet pepper, mushroom and tomatoes but you could also add other vegetables such as chopped sweet potato, carrot, courgette, celery or other vegetables of your choice.
Other veggie main meal ideas
If you are looking for fresh ideas for other vegetarian main dishes you may wish to take a look at the following.
- Vegan nut roast (quinoa nut roast)1 Hours 35 Minutes
- Vegetarian cottage pie1 Hours 45 Minutes
- Mediterranean vegetable stew (ratatouille with beans)45 Minutes
- Nut cutlets40 Minutes
Other ideas for budget meals
If you are looking for more ideas for cheap family meals you could try one of these budget recipes.
- Sweet potato burgers36 Minutes
- Falafel (chick pea burgers)36 Minutes
- Spicy lentils with peppers (vegan)55 Minutes
- Broad bean risotto50 Minutes
Veggie chilli chilli
Equipment
- Large saucepan with lid
Ingredients
Main ingredients
- 1 onion
- 4 cloves garlic
- 1 red pepper or green pepper
- 8 button mushrooms
- 250 g red lentils
- 400 g tinned chopped tomatoes
- 400 g cooked kidney beans
- 1 tablespoon tomato purée
- 600 ml vegetable stock approximately
For the chilli seasoning
- 2 teaspoon mild chilli powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground fennel
- 2 teaspoon dried oregano
- ½ teaspoon cocoa powder
- 1 whole red chilli fresh
Instructions
- Chop the onion and finely chop the garlic. Roughly chop the pepper and quarter the mushrooms.
- Soften the onion and garlic in hot oil in a large saucepan.
- Add the mushrooms and cook for a few minutes.
- Add the tomatoes, lentils and beans to the pan.
- Add the ground spices, oregano, cocoa powder, whole chilli (or a sachet of ready prepared chilli seasoning) and vegetable stock to the pan and stir. Add sufficient stock to cover the other ingredients, plus a little extra as the lentils will bulk out while they are being cooked.
- Place the lid on the pan, bring to the boil and then simmer gently for around 30 minutes or until the lentils are cooked. Stir regularly so that the chilli does not stick to the pan and add more vegetable stock or water if needed.
- Remove the whole red chilli and stir in the tomato purée shortly before serving.
Notes
- The quantities and balance of spices can be varied to suit your own taste.
- Use enough stock to cover the other ingredients, check regularly and add more stock if needed.
- Be careful not to overcook this dish as the lentils will turn to pulp. Your red lentil chilli will be ready when the lentils are cooked and soft enough to eat but still have texture.
- Lentil chilli can be stored in the fridge for up to 3 days or can be frozen. I find that it makes a perfect "ready meal" to keep in the freezer for busy days as it can be defrosted and reheated straight from the freezer.
- When reheating this dish either from the fridge or after defrosting, heat gently and only for the minimum time needed to heat through to avoid the lentils becoming overcooked.
- This vegetarian chilli recipe is a perfect storecupboard meal. If you have run out of peppers or mushrooms the lentil chilli will be just as tasty without them.
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