Meat free Lent XXIX: Vegetarian Chilli

Lucy – All Saints’ : Vegetarian Chilli

Delicious either served in a wrap with yoghurt or spooned over corn tortilla chips, topped with grated cheese and melted in the oven and served with guacamole and salsa.

Olive or rapeseed oil, for frying 
1 onion, peeled and finely chopped 
4 garlic cloves, peeled and finely chopped 
A thumb size piece of ginger, peeled and finely chopped (or 1 teaspn ground ginger) 
1 tbsp chilli powder 1 
tsp cumin (ground or bashed seeds) 
1 tbsp smoked paprika 
3 x 400g tins of chopped tomatoes 
300g green lentils, soaked 
200g bulgur wheat, pearl barley or brown rice 
1 tbsp cocoa powder 
400g tin small beans (haricot, black or black eyed) or 300g home-cooked 
1-2 litres veg stock 
Salt and pepper

1.       Put your biggest pot on a medium heat. 

2.       Add a splash of oil and cook onion, garlic and ginger for 10 mins or until soft and sweet.

3.       Add the chilli powder, cumin and smoked paprika.  Stir for 1-2 mins. 

4.       Add all the other ingredients, stirring as you go – but start with 1 litre of the stock and keep the rest to add if the chilli starts to look a bit dry. 

5.       Bring down to a gentle boil, then turn the heat down to low and simmer for 30-35 mins until the lentils and grains are cooked and the chilli is deep and flavoursome.

6.       Season to taste, then serve.

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