45 MINS | FEEDS 8-10

Chilli with all the trimmings

This is a big-batch chilli to share. It makes 8-10 portions so freeze/share/rollover to make baked eggs, burritos or stuffed sweet potatoes.

METHOD

1. Using your largest pan, fry the onions with the oil and a pinch of salt for 10 minutes.

2. Add garlic, spices and herbs, fry for a minute or so until fragrant. Add the tomato puree, fry for another minute, stirring continuously. Add the veg and fry for another couple of minutes.

3. Add tomatoes, maple syrup, stock, lentils, salt & pepper. Put the lid on, bring to boil, reduce heat to medium for 15 mins. Stir every 5 mins making sure you get to the bottom of the pan so the lentils don’t stick. Add a splash of water if needed.

5. Add the beans to the pot for another 10 mins. Check the liquid levels, if too liquidy, turn up the heat & keep the lid off so it reduces & thickens. If the liquid levels are looking good, keep the lid on. Meanwhile, prepare your toppings.

6. Once the veg & lentils are nicely tender, season to taste. Ladle into bowls and top generously!

INGREDIENTS

2 onions, diced
3 tbsp olive oil, ghee or coconut oil
4 garlic cloves, finely chopped
1.5 tsp dried oregano or thyme
2 tbsp tomato puree
4 handfuls of diced veg – carrot/peppers/celery/ courgette
2 x 400g tins of tomatoes
2 tsp maple syrup
1.5 litres veg stock /broth
450g uncooked brown/green lentils, rinsed
3 x 400g tins mixed cooked beans, drained & rinsed
sea salt & pepper
.
Spices
1.5 tbsp ground cumin/1 tbsp cumin seeds
Pinch of chilli/cayenne
1 tbsp smoked paprika
1 tsp ground cinnamon
2 bay leaves
.
Serving suggestions:
Pickled onions (sliced red onion scrunched with lime juice and salt)
Quick slaw (shredded cabbage plus a splash of olive oil & vinegar)
Garlic yoghurt (yoghurt + finely chopped garlic + salt)
Cheddar cheese
Coriander
Lime wedges
Pickled jalapeños