This recipe is great for Meat Free Mondays, but it’s a regular in my recipe repertoire any day of the week.The puy lentils in this are a good source of protein and very filling – but they also mimic the texture of meat mince which would normally be the staple of a good, hearty chilli.
I promise you won’t miss the meat at all.
- 2-3 cloves garlic
- 1 onion
- 2 peppers
- 1 tin kidney beans
- 2 tins chopped tomatoes
- 1 tsp paprika
- 1 tsp cumin
- 2 – 3 tsp hot chilli powder
- 1 pouch of seasoned, cooked puy lentils (like these)
- A dash (or more) of red wine
- A dash of vegan Worcester Sauce (like this one)
- A slug or two of chipotle ketchup or your preferred BBQ sauce
In a large pan, fry the onion and garlic until softened. I like to sprinkle 1 tsp of chilli powder over the onions as they soften. Once browned, add the pepper (chopped into small pieces) and fry, then the chopped tomatoes.
Add the rest of the spices, the wine, the Worcester sauce, the chipotle ketchup (I like to use Hangfire Espresso sauce, or this bourbon one from Tabasco). Simmer for 10 mins, then add the kidney beans, and the pouch of cooked puy lentils – and stir through.
You can serve this immediately with brown rice, tacos, nachos or even on a jacket potato – add jalapeños, soured cream and homemade guacamole or slices of avocado for the full Mexican experience (unless you’re making the vegan version). Alternatively, I like to transfer everything to a slow cooker and let it cook for a few hours on a low heat to let all of the flavours really develop.
Serves 4 (with rice).