Vegan Chilli Con Carne
JK’s Vegan Chilli Con Carne
Course: Main Course
Cuisine: Plant Based
Main Ingredient: Vegetables
Serves:
Ingredients
- 2-3 tbs Water
- 2 garlic cloves crushed
- 2 brown onion diced
- 1 carrot finely diced
- 1 red capsicum finely diced
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1 tbs ground turmeric
- 1 tbs smoked paprika
- 1 red chilli thinly sliced
- 1 x 400g tin diced organic tomatoes
- 2 x 400g tin brown lentils rinsed & drained
- 1 x 400g tin kidney beans rinsed & drained
- 500 ml vegetable stock
- Sea salt & black pepper
- 2 avocados diced
- 2 tomatoes diced
- 1 red onion finely diced
- 1 lime juiced
- 1 red chilli finely chopped (optional)
- Salt & pepper to taste
- 1 cup sour cream vegan (optional)
- Corn chips
Directions
- Pour water in a large saucepan or casserole dish on medium heat, add the garlic, onion, carrot, capsicum and cook for a few minutes until slightly softened.
- Add the spices and cook for a further 30-60 seconds or until fragrant.
- Add the chopped red chilli (if using), tinned tomatoes, lentils and kidney beans. Mix through well and add salt and pepper, to taste. Cook for a few minutes, then add the vegetable stock. Bring to a gentle boil, then reduce to simmer for 30 minutes.
- While the lentils are simmering, make the chunky guacamole by mixing all of the ingredients together.
- Once the lentils are cooked, serve with chopped coriander on top. Corn chips are a delicious addition. I get the corn chips from the health food store to keep the dinner on the healthy side!
- Serves 4-6
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