Serves 3-4
1 medium onion, chopped
1 large clove of garlic
1 tbsp light oil
1 tsp hot chilli powder
2 tsp smoked paprika
2 tsp dried oregano
½ tsp dried cumin
2 tbsp tomato puree
1 carrot, finely chopped
400g can off chopped tomatoes in juice
400g can of kidney beans, drained
400g can of chick peas, drained
400g can of lentils, drained
½ pint of stock (I use Bisto granules – gloriously accidentally vegan!)
Salt
Ground black pepper
½ – 1 fresh chilli (depending on taste and heat!)
Chopped coriander
Heat the oil in a large pan, then add the onion and carrot, frying until the onion is soft and transluscent. Then add the garlic (be careful not to burn), chilli powder, paprika, oregano, cumin and tomato puree. Mix together so you have a hot, flavoursome taste bomb!
Add the tinned tomatoes and stir until combined. Then stir in the stock.
To this, add the chick peas, lentils and kidney beans.
Leave to simmer for 15 minutes or so. At this point taste, and add salt, pepper and fresh sliced chillies to taste. Serve with rice, garnished with coriander leaves.
If you prefer your chilli a little on the sweeter side, try adding a dollop of bbq sauce before the simmering stage.
50andvegan 