Three Bean Chilli
Recipe and picture courtesy of Lisa P.
*Check that your Worcestershire sauce doesn’t contain anchovies, there are several vegan-friendly brands at major supermarkets.
Ingredients
- 1 x 400g tin kidney beans, drained
- 1 x 400g tin black beans, drained
- 1 x 400g tin diced Australian tomatoes
- 100g of red lentils, pre-soaked for at least half an hour
- 1 brown onion, chopped
- 1 capsicum (any colour), chopped
- 300g mushrooms, chopped
- 1 freshly chopped chilli (de-seeded of you don’t want spicy)
- 500mL liquid vegetable stock
- 3 tbsp tomato paste
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- ⅓ tsp cayenne pepper
- 1 tsp cumin powder
- 1 tbsp worcestershire sauce*
- 1 tbsp minced garlic
- Salt and pepper to taste
- Olive or vegetable oil
Directions
Step 1
Heat up a large frying pan and add a couple of tablespoons of oil (or stock if you want an oil-free recipe).
Step 2
Gently sauté the onions with the garlic and chilli until softened and translucent, then add the chopped capsicum. Cook, stirring for another 2-3 minutes.
Step 3
Once the onion and capsicum have softened, add the chopped mushrooms and stir well.
Step 4
Add the chilli powder, paprika, cumin, cayenne and tomato paste and mix well.
Step 5
Add the tinned tomatoes, beans and lentils and stir well.
Step 6
Add the stock, Worcestershire sauce and liquid smoke, cover and then reduce to a simmer for about 40 minutes on a low-medium heat until the lentils have softened and are cooked through.
Step 7
Keep stirring and checking the liquid levels, the chilli should be thick but do not let it dry out or burn.
Step 8
Season with salt and pepper to taste.
Step 9
Serve with rice, potatoes or use in tacos or nachos.
*Check that your Worcestershire sauce doesn’t contain anchovies, there are several vegan-friendly brands at major supermarkets.
*Check that your Worcestershire sauce doesn’t contain anchovies, there are several vegan-friendly brands at major supermarkets.
Ingredients
- 1 x 400g tin kidney beans, drained
- 1 x 400g tin black beans, drained
- 1 x 400g tin diced Australian tomatoes
- 100g of red lentils, pre-soaked for at least half an hour
- 1 brown onion, chopped
- 1 capsicum (any colour), chopped
- 300g mushrooms, chopped
- 1 freshly chopped chilli (de-seeded of you don’t want spicy)
- 500mL liquid vegetable stock
- 3 tbsp tomato paste
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- ⅓ tsp cayenne pepper
- 1 tsp cumin powder
- 1 tbsp worcestershire sauce*
- 1 tbsp minced garlic
- Salt and pepper to taste
- Olive or vegetable oil
