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Vegetarian Chili

Make a big pot of it and freeze it for those days you don't have time to cook.


Vegetarian Chili

Preparation: 15 minutes

Cooking: 1 hour 10 minutes

Serves: 10


  • 2 medium onions, finely diced

  • 4 cloves of garlic, finely diced

  • 1 medium leek, finely diced

  • 1 long fresh red chili, finely diced

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons ground cumin

  • 2 tablespoons ground coriander

  • 2 tablespoons smoked paprika

  • ½ cinnamon stick, or 1 teaspoon ground cinnamon

  • 2 tablespoons dried oregano

  • 1 whole nutmeg, for grating

  • 2 tablespoons tomato purée

  • 250 g dried green lentils

  • 250 g dried red lentils

  • 2 x 400 g tins of red kidney beans, drained and rinsed

  • 2 x 400 g tins of black beans, drained and rinsed

  • 2 x 400 g tins of chopped tomatoes

  • 1.2 litres organic vegetable stock

  • sea salt

  • black pepper, freshly ground


  • Fry the onions, garlic, leek and chili in a large, heavy-based pan over a medium heat in the oil for about 5 minutes, or until softened.

  • Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 more minutes  (if it's a little dry at this point, simply add a splash of water).

  • Stir in the tomato purée and cook for a further 2 minutes.

  • Stir in the lentils, beans and chopped tomatoes, then add the stock. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to your taste.

Nutrition (per serve):

Calories 380; Fat 5 g; Sat. Fat 0.9 g; Carbs 60 g; Sugar 8 g; Fiber 16 g; Protein 24 g

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