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An easy, delicious and meat-free chilli con carne recipe that is perfect for making ahead and freezing.
COOK TIME: 30 MINUTES
INGREDIENTS
2 tbsp olive oil
3 cloves garlic minced
1 large red onion thinly sliced
2 celery stalks finely chopped
2 medium carrots peeled and finely chopped
2 red peppers roughly chopped
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
2 x 400g tins of chopped tomatoes
1 x 400g tin red kidney beans drained and rinsed
100 g / 1/2 cup dried red lentils
400 g frozen soy mince
250 ml / 1 cup vegetable stock
OPTIONAL ADD-INS
1 tsp miso paste
2 tbsp balsamic vinegar
A large handful of fresh coriander roughly chopped
TO SERVE
Cooked basmati rice
Extra chopped coriander
A squeeze of lime juice
INSTRUCTIONS
For full instruction you can go to wallflowerkitchen.com.
