Vegetarian Chilli Con Carne

All the smoky, hearty flavour of a classic chilli — but 100% plant-based and cholesterol-free. Loaded with beans and lentils for maximum soluble fibre.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat 29.6 ml olive oil (extra virgin) in a large heavy-based pot over medium heat. Add 1 brown onion, diced and cook for 5 minutes until softened. Add 4 garlic cloves, minced and cook for 1 minute more. 2. Add 1 red capsicum, diced, 1 green capsicum, diced, and 1 large carrot, finely diced. Stir in 9 7/8 ml ground cumin, 9 7/8 ml smoked paprika, 4.9 ml chilli powder (adjust to taste), 4.9 ml dried oregano, and 2 1/2 ml ground cinnamon. Cook for 2–3 minutes, stirring constantly, until the spices are fragrant and the vegetables are coated. 3. Stir in 29.6 ml tomato paste, then add 177.4 ml red lentils, rinsed, 400 g kidney beans, drained and rinsed (canned), 400 g black beans, drained and rinsed (canned), 400 g crushed tomatoes (canned), and 400 ml vegetable stock (low sodium). Mix well and bring to a boil. 4. Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until lentils have dissolved into the sauce and the chilli has thickened nicely. (35m)5. Stir in 14 3/4 ml dark chocolate (70%+ cocoa, optional but recommended) if using — it adds a deep, rich flavour. Squeeze in 1 lime, juiced and season with 1 pinch salt and black pepper. Taste and adjust chilli or lime as needed. 6. Cool completely before storing. Keeps in the fridge for up to 5 days or freeze in portions for up to 3 months. The flavour actually improves overnight!