Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- 1 white onion diced
- 2 carrots diced
- 1 yellow pepper diced
- 10 cloves garlic chopped
- 1 red chilli chopped
- 1 courgette diced
- 2 tbsp tomato puree
- 1 tsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 500 ml passata
- 1 can cherry tomatoes
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp honey
- 1 can cannelloni beans
- 1 can kidney beans
- 1 can green lentils
- Salt and pepper to taste
- The juice of 1 lemon
Garnishing
- Fresh coriander
Instructions
- Heat a large pot over medium heat. Add 1-2 tbsp of extra virgin olive oil followed by the onions, carrot, celery, pepper, courgette, chilli, and garlic. Season with salt and sauté until the vegetables have softened (around 10-15 minutes)
- Add the tomato puree, paprika, cumin, ground coriander and chilli powder. Stir well for 1 minute.
- Pour in the passata, cherry tomatoes, cannelloni beans, kidney beans and green lentils. Add the honey, oregano, basil and season well with salt and pepper before giving it a good stir.
- Bring the chilli to a simmer, then reduce heat to low. Let it cook for around 30 minutes to allow the flavors to meld.
- Adjust seasonings to taste before serving.
- Add the juice of a lemon before serving
- I like to serve my chilli with homemade potato nachos, yogurt dip, guacamole and some grated cheddar cheese.
Notes
Here are some other options which compliment the ‘next level veggie chilli’ beautifully:
- Whole grain rice or quinoa
- Mixed greens salad with a light vinaigrette dressing
- Grilled or roasted corn on the cob
- Wholewheat pasta
- Jacket potato (sweet or red)
- Homemade potato nachos with dips and guacamole (my favourite)
Nutrition
Serving: 1 serving | Calories: 419kcal | Carbohydrates: 74g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 59mg | Potassium: 1598mg | Fiber: 29g | Sugar: 12g | Vitamin A: 4517IU | Vitamin C: 72mg | Calcium: 122mg | Iron: 10mg
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