Chilli Non Carne

Super tasty, super smokey, super satisfying. Chilli non Carne in under 30 mins? You're in the right place! This is a high protein twist on the traditional recipe, it's hot and smokey and brimming with beans, lentils and vegetables. Perfect with rice, stuffed into jackets, or as a filling for tacos and burritos. The combinations are endless.

Ingredients

1 White onion, chopped

4 Cloves of garlic, minced

7 Chestnut mushrooms (4 blended, 3 roughly chopped)

1 Red bell pepper, chopped

1 Green bell pepper, chopped

2 Red birdseye chillies, finely chopped

1 Tin of black beans, drained

1 Tin of kidney beans in chilli sauce

1 Pack of puy lentils, pre-cooked

1 Tin of chopped tomatoes

200ml Vegetable stock

1 tsp of Tomato puree

Spices

1 Tbsp smoked paprika

1 Tbsp of chilli powder

1 tsp of cumin

1/2 tsp of oregano

1/2 tsp chipotle chilli flakes

Salt and pepper to taste

Method

Prepare all the vegetables and spices beforehand and this chilli should only take 25 mins to cook from start to finish. Blitz chestnut mushrooms in a blender, pulsing until the mushrooms are coarsely minced. Set aside.

To a large casserole dish, add a little olive oil and bring to medium heat. Add the onion and sauté until translucent. Add in the minced garlic and sweat for 1 minute, being careful not to let it burn. Add the blended mushrooms, tomato puree, all of the spices, a splash of water and give everything a good stir. Cook for 2 minutes. Add in the chopped red and green peppers, the chopped chillies and remaining mushrooms and cook for a few minutes until the peppers start to soften.

Add in the chopped tomatoes and the black beans and stir. If you can find kidney beans in a chilli sauce this works great, if you can't, kidney beans in water, drained are fine too, add these to the pan with the black beans. Add the lentils and the vegetable stock, season with salt and pepper and simmer on a low to medium heat for approx 15 mins until the sauce has thickened. Stir regularly, as lentils and beans tend to drop to the bottom of the pan and stick.

Once cooked and the sauce is nice and thick, serve with white basmati rice, fresh coriander and a slice or two of avocado. The perfect Chilli non Carne, in under 30 mins.

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