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Lentil chilli

Veggie chilli chilli

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. 
4.50 from 2 votes
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 922 kcal

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

  1. The quantities and balance of spices can be varied to suit your own taste.
  2. Use enough stock to cover the other ingredients, check regularly and add more stock if needed. 
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Calories: 922kcalCarbohydrates: 104gProtein: 36gFat: 39gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 25674mgPotassium: 1539mgFiber: 33gSugar: 19gVitamin A: 1773IUVitamin C: 72mgCalcium: 138mgIron: 10mg
Keyword Budget, lentils, Pulses
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