Veggie Chili
By GreenPan
Veggie Chili
By GreenPan
Yield/Serves:
Makes 6 servings
- 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
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.
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.