This vegetarian chilli is cheap, a breeze to whip up from pantry staples and tastes great. In fact, it’s my go to recipe for clients wanting to try meat-free Mondays or to eat more legumes.
splash of vegetable oil (i use canola)
1 onion, chopped
3 cloves garlic, crushed
1 tbspn smoked paprika
1 tbspn ground cumin
1 tbspn ground coriander
1 tbspn dried oregano
1 tspn dried chilli flakes (optional, more if you like it hot)
1/2 tspn cinnamon (trust me)
300 g dried lentils/beans (I use 100 g each of red lentils, green lentils and black beans)
1 can (400 g) diced tomatoes
1 can (400 g) kidney beans, drained
750 ml vegetable stock*, reduced sodium (I like vegeta)
250 ml water (standby)
- Heat the oil in the pan on a medium heat and add the onion and garlic. Stir until soft, about 3 minutes.
- Add the herbs and spices and stir until the house smells delicious. Add a splash of water (not more oil) if it gets a little dry.
- Add the beans, lentils, canned tomatoes and stock and give it a good stir.
- Cover until it boils, about 10 minutes.
- Keep the lid on, reduce heat to low and let it lightly simmer for as long as you can, 2 hours is ideal.
- Check it every 15 minutes and give it a good stir each time to stop the beans from catching on the bottom.
- Add more water towards the end if it needs it.
Freezes and reheats beautifully. Serve on a taco, burrito, baked potato, bed of brown rice…
* If you’re making this for under 2 year olds, add the water but not the stock powder. Make as per the recipe, take out their portion and then add in some stock powder. I add in a little chilli for my 1.5 year old, take her portions out and then add more chilli and the stock powder.
All of the ingredients cost around $21. The legumes, stock spices will make 3 batches, so it’s only $7 a batch. If you already had the spices and stock it’s only $3.30 a batch.