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BEST EASY PLANT BASED CHILLI

 

BEST EASY PLANT BASED CHILLI

TIKTOK PLANT BASED RECIPES!
Veggie chilli recipe from the 80s! Well almost! Dust off your shell suits, oversized dungarees and neon socks! Get that hair back combed HIGH and remember… The Only Way Is Up!! … Baby  I bring you the ultimate fancy schmancy veggie chilli!
We used to make a similar recipe to this way back in the late 80s when I was student at Leeds Metropolitan Uni in the north of England. We didn't use quite all the same ingredients I have here, though I do remember our version being extremely student budget friendly AND it was a little bit fancy way back then.
Just ensure you give all your spices, red lentils AND cccoa a good roasting before adding the other ingredients. This process really adds depth of flavour and makes layer that little bit more intense.
Prep Time 20 minutes
Cook Time 40 minutes
Cuisine Fusion, Mexican
Servings 4 main course portions

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion
  • 2 carrots
  • Clove garlic
  • 2 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp smoked hot paprika
  • 1 tbsp (heaped) cocoa
  • 1 good veggie stock cube
  • 1 cup or mug full red lentils
  • 1 x 400g tin red kidney beans
  • 1 red or green pepper
  • 1 tbsp tomato purée
  • 1 x 400 ml carton passata
  • 500 ml water
  • Salt and pepper to season
  • Turmeric rice and coconut yoghurt to serve

Instructions
 

  • Finely chop your onion and carrot, add this to saucepan with a little vegetable and fry for about 5 minutes with the lid on until softened. This is called 'sweating' the vegetables so they cook gently until a little transparent. This allows the natural sweetness from the starches in the vegetables to intensify and for the fibres to 'break down' slightly.
  • Finely chop or grate your garlic and add that to the vegetables, cook for a further 2 minutes.
  • Add the lentils cumin, sweet paprika, smoked hot paprika and cocoa and stir through. Allow that to cook to lightly toast for about a minute, stirring occasionally so it doesn't burn.
  • Chop the green pepper and add that to the pan, with the tomato puree, crumbled stock cube, drained kidney beans and water. Let this cook through for 10 minutes
  • Add the tomato puree and passata and let that simmer on a low heat with a lid on for around 15 minutes until the chilli has thickened and the lentils are soft.
  • Check for seasoning, add a little salt if you think it needs it, and some freshly ground black pepper or a pinch of ground black pepper.
  • Serve with rice, quinoa or a baked potato

Video

@alycjcooks Veggie chilli recipe from the 80s! Kinda . 1 tbsp vegetable oil 1 onion 2 carrots Clove garlic 2 tsp cumin 1 tsp sweet paprika 1 tsp smoked hot paprika 1 heaped tbsp cocoa 1 good stock cube 1 cup or mug full red lentils 1 tbsp tomato purée 1 x 400 ml carton passata About 500 ml water Salt and pepper to season Turmeric rice and coconut yoghurt to serve . #vegan #plantbased #plabtbasedrecipes #plantbasedchef #veganchef #recipesoftiktok #plantbasedtiktok #plantbasedmeals #alycjcooks #cookingclass #cookingclub #studentfood #studentdinners #familydinner #easyveganrecipes #budgetfood #budgetrecipe #budgetveganfood ♬ Autumn Comes - David Gramberg & Mary Lou
Keyword budget, Easy, Healthy choice, Teen Cooks
Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for vegetariand and plantbased cooking and this quickly became my speciality. I still cook everything,, I’m a chef after all! But my preference will ALWAYS be plantbased.

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