Chilli Con Veggies
1 red capsicum, chopped to a small dice
1 onion, finely diced
2 garlic cloves, finely diced
2 small red chillies, finely diced
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
1 tsp smoked chilli powder
1 tsp dried oregano
1½ cups diced tomatoes
1½ cups cooked brown lentils
2 cups cooked red kidney beans
1 tsp maple syrup
2 cups of liquid vegetable stock
1 avocado. Flesh only, mashed
1 garlic cloves, minced
salt to taste
Serve with 2 cups of cooked brown rice and freshly made guacamole.
Heat a casserole pot on a high heat. Add the onion, garlic and chillies and saute for one minute. Add the red capsicum and the ground cumin, ground coriander, cinnamon, smoked chilli powder and dried oregano and stir well. Add the diced tomatoes, the cooked brown lentils and the cooked red kidney beans or pinto beans and stir. Add the maple syrup and vegetable stock, then bring to the boil and reduce the heat to a simmer until the chilli mix is thick. Stir regularly until thickened and the liquid has reduced. Serve with cooked brown rice and guacamole.
For the guacamole: Mash the avocado, mince the garlic clove and add a squeeze of lemon juice. Add salt to taste.
Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:
-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.
Click the button below to gain download access.