Vegan

Smoky Peanut Butter Veggie Chilli

Name: Smoky Peanut Butter Veggie Chilli
Total time: 40 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 red onion, peeled and diced; 2 cloves garlic, peeled and crushed; 1 green pepper, deseeded and diced; 500g soya mince; 1 tbsp ground cumin; 1 tsp chilli powder or paprika; 800g tinned chopped tomatoes; 530g cooked lentils; 90g sliced jalapeños, drained; 150g peanut butter; 3 tsp chipotle paste; 250g tinned black beans, drained; ½ small bunch coriander, leaves torn; lime wedges, to serve

40 mins

Ingredients

6 servings

2 tbsp olive oil
1 red onion, peeled and diced
2 cloves garlic, peeled and crushed
1 green pepper, deseeded and diced
500g soya mince
1 tbsp ground cumin
1 tsp chilli powder or paprika
800g tinned chopped tomatoes
530g cooked lentils
90g sliced jalapeños, drained
150g peanut butter
3 tsp chipotle paste
250g tinned black beans, drained
½ small bunch coriander, leaves torn
lime wedges, to serve

Method

Heat the oil in a large saucepan over a medium to high heat. Fry the onion, garlic and pepper for a few minutes. Add in the mince, and cook off until all the beef is browned.

Add in the cumin and chilli powder and cook for a few minutes, then stir through the tomatoes and lentils. Leave the mixture to simmer for a few minutes before stirring in the jalapeños, peanut butter, chipotle paste and black beans.

Leave everything to simmer over low heat for 15 to 20 minutes. Serve up and garnish with the coriander and a squeeze of lime.