Vegan chilli

This meal is good for your soul, it’s simple to make and is a great hearty dinner. Make a big batch up and freeze the extras for later meals.

Ingredients:

• 1 onion
• 1 green bell pepper
• 1-2 cloves of garlic
• 3 tbsp olive oil
• 1 red chilli/jalapeño
• 5-6 sundried tomatoes (drained)
• 1 carrot
• 1 courgette
• ½ cup of veg stock
• 1 can kidney beans (rinsed and drained)
• 1 small can of sweetcorn (drained)
• 1 can chopped tomatoes
• 1 can of lentils (pre-cooked, or cook first)
• 1 tbsp tomato purée
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp oregano
• salt and pepper to taste
• Optional: 1-2 tbsp of maple syrup for a little sweetness in the chilli

Method:

1. Dice the onion, garlic, pepper, chilli, dried tomatoes, carrot and courgette into small pieces.
2. Throw all these ingredients into a pan with oil and fry them for 3 minutes on a low heat.
3. Add the stock, beans, sweetcorn and tomatoes and stir well. Add the tomato purée and season with salt, pepper, cumin and oregano.
4. Mix the lentils in too and let it all simmer on medium heat for 20 mins, stirring occasionally.
5. Season with salt and pepper and serve with toasted tortillas, corn chips or brown rice on the side and a dollop of (vegan) sour cream and guacamole if desired.