Veggie Chili

By by GreenPan
Images
Veggie Chili
Serves
Makes 6 servings
Ingredients
  • 2 medium onions, peeled
  • 1 clove of garlic, peeled and crushed
  • 1 medium leek, trimmed
  • ½ fresh red chile pepper, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato purée
  • 1 can of green lentils, drained and rinsed
  • 1 can of red kidney beans, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 can of chopped tomatoes
  • 1 cup vegetable stock
  • Fresh coriander leaves
  • 1 lime
  • Sour cream
  • 6 jacket potatoes
  • Salt and black pepper


Procedure
Finely chop the onions, garlic, leek and chili and place into a preheated large skillet with the oil. Fry for about 5 minutes, or until softened. Add the spices and dried herbs, then fry for 2 minutes. Stir in the tomato purée and cook for another 2 minutes.

Stir in the lentils, beans and chopped tomatoes, then add the stock. Bring it all to a gentle boil, then reduce to a low heat and let it simmer for 20 minutes. Great on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of sour cream on the side.

Veggie Chili

By by GreenPan
Serves
Makes 6 servings
Ingredients
  • 2 medium onions, peeled
  • 1 clove of garlic, peeled and crushed
  • 1 medium leek, trimmed
  • ½ fresh red chile pepper, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato purée
  • 1 can of green lentils, drained and rinsed
  • 1 can of red kidney beans, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 can of chopped tomatoes
  • 1 cup vegetable stock
  • Fresh coriander leaves
  • 1 lime
  • Sour cream
  • 6 jacket potatoes
  • Salt and black pepper


Procedure
Finely chop the onions, garlic, leek and chili and place into a preheated large skillet with the oil. Fry for about 5 minutes, or until softened. Add the spices and dried herbs, then fry for 2 minutes. Stir in the tomato purée and cook for another 2 minutes.

Stir in the lentils, beans and chopped tomatoes, then add the stock. Bring it all to a gentle boil, then reduce to a low heat and let it simmer for 20 minutes. Great on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of sour cream on the side.