The Best Veggie Chilli

Smoky aubergines, red lentils & black beans feature in this veggie chilli. It's PACKED with flavour. Serve with cooked rice, cheese, fresh coriander & lime wedges. I like to have a bowl of tortilla chips on the side for scooping, too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the aubergine over a lit gas ring on your stovetop*. Leave to char completely, turning occasionally with kitchen tongs, until burnt all over. Set aside to cool on a plate then peel off the charred outer skin and remove the stem. Take the resulting soft flesh and roughly chop. Set aside.

Step 2

In a large pot, heat the oil over a medium heat. Add the onion, celeryand carrot with a pinch of salt and sauté over a medium-low heat for 15-20 minutes until the carrots have softened.

Step 3

Next add the chopped aubergine flesh, both types of lentils, kidney beans (& their liquid from the can), chopped tomatoes, chocolate, oregano, cumin, paprika, cinnamon, coriander, chilli powder and clove. Stir to combine. Pour in the vegetable stock and soy sauce. Bring the mixture up to a boil then turn down the heat to the lowest heat. Cover with a lid or large plate and leave to cook for 1 hour 15 minutes– check the mixture every 15-20 minutes to give it a stir to prevent it from burning.

Step 4

Once the time is up, remove the lid and let the mixture simmer over a medium-low heat, stirring occasionally, until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Serve hot over rice with whichever accompaniments you want!