This meatless chili proves that you can still enjoy your favourite autumn/winter meals, but in a wheelchair user friendly, Sit Smart Diet- ánd animal friendly way. A delicious, easy and simple recipe, packed with plant-based protein which will shut up anyone who asks “where do you get your protein though??”
- 2 tbsp olive or rapeseed oil
- 3 cloves of garlic, minced
- 1 large red onion, thinly sliced
- 2 medium carrots, peeled and finely chopped
- 2 red peppers, cut lengthwise into small strips
- 1 large slice of ginger, finely chopped or grated
- ½ Jalapeño pepper including seeds, finely chopped
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 800 g tinned chopped tomatoes
- 400 g tin/pot of red kidney beans (without sauce!), drained and rinsed
- 100 g split red lentils or black beans
- 250 ml vegetable stock
- A large handful of fresh coriander, roughly chopped
- A squeeze of fresh lime juice.
- Optional: 400 g soy mince
Heat the olive oil in a large saucepan.
Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
Add the cumin, chilli powder, salt and pepper and stir.
Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add in the extra flavourings, if using.
Simmer for 25 minutes.
Serve with just some fresh coriander (that’s how I eat it) or with a handful of plain cooked quioa, some fresh torn coriander and a squeeze of lime juice.
Freezes well. Keeps for up to 4 days refrigerated.