#veganchilli #chilisincarne #veganrecipes
A healthy dish that will not only satisfy your tummy but gives out remarkable nutrients such as vitamin B6, vitamin C, and flavonoids. It’s a complete meal with a velvety texture and packed with all-natural flavor.
Prep Time 10 minutes | Cook Time 50 minutes | Total Time 1 hour | 4 Servings
Ingredients:
• 2 tbsp olive oil
• 2 cloves of garlic minced
• 1 large onion thinly sliced
• 2 celery stalks finely chopped
• 1 medium carrot peeled and finely chopped
• 1 red pepper roughly chopped
• 1 small chili pepper
• 1 tsp ground cumin
• 1/2 tsp dried chili flakes
• Salt and pepper to taste
• 400 g tinned chopped tomatoes
• 200 g of red kidney beans drained and rinsed
• 100 g dried red lentils
• 600 ml vegetable stock
To serve:
• Cooked basmati rice
• A squeeze of lime juice
• Fresh parsley
Instructions:
1. Heat the olive oil in a large saucepan.
2. Sauté the garlic, onion, celery, carrot, and pepper for a few minutes, on a medium heat, until softened.
3. Add the cumin, chili flakes, salt and pepper, and stir.
4. Pour in the chopped tomatoes, kidney beans, lentils, and vegetable stock. Add in the extra flavorings, if using.
5. Simmer for 40-50 minutes.
6. Serve with some steamed basmati rice, fresh parsley and a squeeze of lime juice. Enjoy!
7. Freezes well. Keeps for up to 4 days refrigerated.
For more cool recipes, healthy tips have a look at our Healthy Blog
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About Food To Live:
Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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