Vegan Chili

Savoury | October 30, 2015 | By

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Vegan Chili
Serves 6
This recipe makes a healthy, spicy and nutritious meal that rivals any beef chili around. It is packed full of protein and tastes great on a cold day, and can be made as hot and spicy as you like!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 tbs extra virgin olive oil
  2. 2 cloves garlic, minced
  3. 2 brown onions, chopped finely
  4. 1 tsp chili powder (whatever strength you can handle!)
  5. 1 tsp cumin seeds
  6. 1 red capsicum, diced
  7. 2 large carrots, chopped into thin slices
  8. 1 tsp paprika
  9. 2 tsp oregano
  10. 800g tinned tomato
  11. 400g lentils
  12. 400g kidney beans
  13. 2 tbs nutritional yeast
  14. Salt and pepper
Instructions
  1. Heat olive oil in a large pan for approximately 1 minute on a low heat
  2. Add garlic, onion, chili powder and cumin seeds, and stir for approximately 5 minutes or until onion is softened and mixture is aromatic
  3. Add capsicum and carrot and coat in onion mixture
  4. Add paprika, oregano, tomato, lentil and kidney beans and place a lid over mixture. Leave to simmer for 10 minutes, occasionally stirring
  5. Add nutritional yeast and salt and pepper to taste, and continue to stir until vegetables are softened to your liking
  6. Serve with tri-coloured quiona or brown rice
Sweetlancey http://sweetlancey.com/

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