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

Directions

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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12 comments

  • Emily

    Hi Madeleine, just wondering whether you would recommend green or red lentils? Thanks x

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi lovely, you can use whichever you prefer. Green lentils are more peppery in flavour and hold their shape when cooked, red lentils are sweeter in taste and go softer when cooked. xx

  • Charlotte Hutchinson

    Hi! Are the lentils cooked (canned), or the dry ones? Thanks :) x

    • http://www.madeleineshaw.com/ Madeleine Shaw

      They are dried ones for this recipe lovely, but you could use canned if you prefer xx

  • Senitta Hurley

    I don’t normally do this, but gosh this was delicious! My partner was sceptical about a meat free Chilli, but he said it was one of the best dinners I’ve ever made. It had the perfect amount of heat. Thanks for the awesome recipe.

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Ah this is amazing! I’m so glad! xx

  • Emily

    I really want to try this, but I don’t want to get the lentil measurement wrong. By cup do you mean american cup or just a cup/mug? Thanks x

    • http://www.madeleineshaw.com/ Madeleine Shaw

      I mean an american cup but it should be about a mugful x

  • katie

    Really, really delicious! Next time I’m going to double the quantity of black beans as I found myself really savouring those – will also make it stretch even further. Best veggie chili I’ve ever had!

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Yayy, so glad you liked it!! xx

  • Riley

    Chilli is one of my favorites! I’ll have to try this one out! Will your books be out in the U.S. soon? I would love to get them!

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Would love it if you tried it out!! Hopefully soon lovely xx

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