Recipes
Quick Vegan Chilli

Quick Vegan Chilli | Recipe

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Quick Vegan Chilli | Recipe

Name: Quick Vegan Chilli
Cook time: 30 min
Yield: 4 Personen
Ingredients: 1 red onion, finely diced; 1 tbsp sunflower oil; 250 g green lentils; 1 tbsp tomato puree; 1 tin chopped tomatoes (400 g); 300 ml water; 1 tin kidney beans (400 g); 2 pinches salt; 4 pinches JS Mexican Allrounder

Nils – Head Chef

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0 % of 100

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

4 pinches

Mexican Allrounder
Spice blend for all Mexican dishes £2.99 £52.46/kg incl. 0% tax, excl. shipping
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1

red onion, finely diced
1 tbsp

sunflower oil
250 g

green lentils
1 tbsp

tomato puree
1 tin

chopped tomatoes (400 g)
300 ml

water
1 tin

kidney beans (400 g)
2 pinches

salt

Method

Heat the oil in a large saucepan and sauté the onion for around 3 minutes over a medium heat. Add the lentils and tomato paste, and cook for another 2 minutes.

Add the chopped tomatoes and 300 ml of water and bring to the boil. Season with the Mexican Allrounder and salt.

Add the kidney beans and their liquid and allow to simmer for around 20 minutes.

Tip: Top with nachos, fresh avocado and natural yoghurt (or vegan alternative).

Nutritional information: (Per person)

Calories
325 kcal

Carbohydrates
43 g

Protein
24 g

Fat
6 g