Nothing beats a big warm bowl of chilli on a cold night or after a hard day’s work. This Vegan lentil chilli recipe is packed with extra veg, filling it with extra deliciousness, nutrients and fibre. So satisfying!

Ingredients

• 1 x medium red onion (diced)
• 1 x clove of garlic (chopped)
• 1/2 x medium red capsicum (diced)
• 1 x medium carrot (grated)
• 1 x cob corn (kernels removed)
• 1 x small tin of tomato paste
• Mexican spices to taste (I use – 2 tsp paprika, 1 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder)
• 1 x tin diced/crushed tomato
• 2 x cups red lentils (rinsed well)
• 1 x tin beans – red kidney or black beans work best (drained and rinsed)
• 6 x cups of water
• Olive oil or extra water (for frying)
• Salt and pepper

Method

1. Fry onion in oil or water on moderate heat, until beginning to become translucent
2. Add garlic, fry for a further 30 seconds
3. Add capsicum and carrot, fry until they begin to soften
4. Add corn, stir
5. Add tomato paste and spices, fry until fragrant or for approximately 30 seconds
6. Add lentils, tinned tomato, water and beans
7. Bring to a boil and then reduce to a simmer
8. Let simmer for about 30 minutes or until lentils are cooked and the chilli thickens, stirring occasionally
9. Season to taste
10. Serve however you like — We love Mexican bowls, nachos, tacos or burritos. I have even used this recipe for a pie filling!

Slow Cooker Method

1. Fry onion, garlic and spices in oil or water until fragrant or for about 30 seconds to a minute. I just use the saute setting on my slow cooker for this step.
2. Add all other ingredients to the slow cooker
3. Cook on high for 4 hours or low for 6-8 hours. It’s done when it’s nice and thick
4. Serve however you like — We love Mexican bowls, nachos, tacos or burritos. I have even used this recipe for a pie filling!