Mexican Veggie Chilli

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In the spirit of Cinco de Mayo I’ve created this Mexican inspired Veggie Chilli served up with a big dollop of homemade guacamole and some gluten-free tortilla chips.

This chilli is the ideal meal to freeze so make up a big batch or simply freeze your leftovers. I like whipping this up for a casual dinner party, where your guests can help themselves and really get stuck in!

This will serve 2 people with leftovers to save for another time.


Serves 2 Ready in 50 minutes Good For


To make the chilli, finely chop the onion and carrot. Heat 1 tbsp of oil into a pot and sauté the onion and carrots with a pinch of salt for 5 minutes until bronzed.

Add the crushed garlic, smoked paprika, chilli powder, cumin and cayenne and mix well with a tbsp. of water. Let this cook for 30 seconds then pour over the stock, the lentils and beans.

Stir well and add in the tomatoes and tomato puree and a pinch of salt, bring the chilli to a high simmer then reduce to a low simmer and cook for 40 minutes until the lentils are cooked and the mixture is rich and fragrant.

Just before this is done mash the avocado with half the lime, a big pinch of salt and pepper smoked paprika and 1 tbsp of finely chopped coriander.

Serve the chilli with the avocado and tortillas chips.

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