Red Lentil and Bean Chili
Ingredients
- 1 red/brown onion
- 3 stalks of celery
- 1 medium-large carrot
- 4 garlic cloves
- 1/2 red capsicum
- 2 tbsp tomato paste
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 tsp coriander
- 1 tsp coconut sugar
- 1 tsp chilli powder
- 1 cup dry red lentils
- 2 1/2 cups vegetable stock
- 1 can of cherry/chopped tomatoes
- 1 cup passata or another can of chopped toms
- 2 tbsp Chipotle chill in adobo sauce (optional)
- 2 cans of beans - Rinsed well
- Sea salt to taste
Cashew sour cream
- 1 cup soaked cashews
- 1/4 cup nutritional yeast
- Juice of 1/2 lemon
- 1 tsp sea salt
- 1 tsp apple cider vinegar
Preparation
Dice up the onion, carrot, celery and mince garlic. Chop the capsicum in medium chunks.
Heat 1 tbsp of oil in a large pan or pot on medium-high heat, once hot add in onions with a pinch of salt. Let sautee until golden.
Add in celery, carrot and garlic. Sautee for 5 minutes until softened.
Add in capsicum, tomato paste and all the spices. Let this sautee for a further 5 minutes, stirring frequently.
Add in lentils and mix together, then add in stock and tomatoes. Bring this to a gentle simmer, turning heat to low-medium.
Once lentils are cooked through (about 15-20 minutes), add chipotle if using and beans and let this simmer for a further 5 minutes before serving.
Cashew sour cream
Blend all ingredients until smooth. Taste to adjust salt or lemon.
Tips
Serve with rice, roast potatoes, tacos, or corn chips. Also delicious with Cashew Sour Cream.
