RECIPE: HOW TO DO VEGAN CHILLI WITH RICE

Make this comforting vegetarian chilli, serve half now and freeze the rest for later. You can use the leftovers in our mash potato-topped gardener’s pie.

RECIPE VEGAN CHILLI WITH RICE

Dificulty: Easy
Portion: Makes 8 portions (enough for two meals for 4)
Time: Hands-on time 20 min, simmering time 45-50 min

Ingredients

3 tbsp olive oil
2 red onions, chopped
2 red peppers, chopped
2 celery sticks, chopped
1 butternut squash, cut into chunks (we used 700g ready-cut chunks)
4 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp chipotle paste
680g jar passata
Glug vegan red wine (optional)
28g vegetable stock pot (we used Knorr)
400g tin pinto beans, rinsed and drained
400g tin brown lentils, rinsed and drained
Large handful chopped fresh coriander, plus leaves to garnish
Steamed basmati rice, plant-based yogurt and lime wedges to serve

Step by step preparation

Heat the olive oil in a large heavy-based frying pan with a lid over a low-medium heat. Add the onions, peppers, celery, squash and a large pinch of salt and cook, covered, for 20 minutes.
Remove the lid, stir in the garlic, dried spices and chipotle paste and cook for 2 minutes. Stir in the passata, 240ml water, a good glug of red wine, if using, and the stock pot. Bring to the boil, then turn the heat down to low and simmer uncovered for 20 minutes. Add the beans and lentils and cook for 5-10 minutes more to heat through.
Pour half into a freezerproof container to cool before freezing (see tips below). Stir the coriander into the remaining chilli, then serve with rice, yogurt, lime wedges and extra coriander leaves.

RECIPE: HOW TO DO VEGAN CHILLI WITH RICE

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