Vegan chilli with rice

Name: Vegan chilli with rice
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes 8 portions (enough for two meals for 4)
Cuisine: Mexican recipes
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

Easy
November 2017

Easy
November 2017

Test kitchen approved

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

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.

Looking for something else? How about this vegetarian chilli made with beans.

Freezable
Vegetarian recipes

Nutrition: per serving

Calories: 213kcals
Fat: 5.7g (0.8g saturated)
Protein: 9.2g
Carbohydrates: 27.1g (12.1g sugars)
Fibre: 8g
Salt:  0.7g

Nutrition: per serving

Calories: 213kcals
Fat: 5.7g (0.8g saturated)
Protein: 9.2g
Carbohydrates: 27.1g (12.1g sugars)
Fibre: 8g
Salt:  0.7g

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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

Method

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.

delicious. tips

If you like a hit of heat, add a chopped red or green chilli or a teaspoon of chilli powder at step 2 when you  add the dried spices.

How to freeze the chilli: Leave it to cool completely, then pack into freezerproof containers or bags. Date, label and freeze for up to 3 months. Defrost in the fridge overnight before reheating or using to make our gardener’s pie.
Make the chilli up to 48 hours in advance, then cool and chill, covered. See box, opposite, for how to freeze.

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