This delicious chili is one of our all time favourite meals and makes a great mid week dinner, just put all the ingredients in to the slow cooker before work and when you arrive home you’ve got a hearty, healthy chili waiting for you. This recipe is always a hit with both meat-eaters and vegans, so if you’re looking for inspiration for a dinner party or potluck, look no further!
- 1 onion diced
- 1 fresh green chili pepper finely chopped
- 2 cloves garlic crushed or chopped finely
- 1 can crushed or diced tomatoes
- 1 can cooked kidney beans drained and rinsed
- 1 can cooked black beans drained and rinsed
- 1/2 cup frozen corn kernels
- 250 grams dried green or brown lentils
- 1 tbsp ground cumin
- 2 tbsp smoked ground paprika
- 1 tbsp ground coriander
- 2 tsp dried basil
- 600 mL vegetable stock
- Place all the ingredients in the slow cooker, stir thoroughly and make sure everything is mixed together really well. Cook on low for 6-8 hours or on high for 4 hours.
- Stir the chili before serving. Serve with rice, or my personal favourite a baked potato and top with vegan sour cream.
This recipe can also be done in a large, heavy pot on the stove top. Heat a small amount of olive oil in the pot over a medium heat, add the onions, garlic, herbs and spices and cook for a few minutes, stirring constantly. Add the remaining ingredients to the pot, turn the heat to low and cover with a lid. Cook for at least an hour, stirring occasionally.
The leftovers keep well in the fridge for a few days and are delicious on toast or as a nacho topping!
