Chilli sin Carne for the win! This is such an easy recipe and by using canned legumes you save on cooking time, so when I say this is a quick recipe Immean for chilli! There,s about 15 minutes of active processes then you let it simmer for half an hour while you relax. Plus it’s brimming with veg and really filling.

I’ve also got to acknowledge that there’s a bit of a Mexican flavours theme to the blog this week and this is unintentional, well mostly. It’s actually very related to the abundance of cheap avocados at the moment because I want to make things that are a great vehicle for avocado. Hello big pot of chilli!

This recipe is so basic and easy to whip up and it can be made a little more fancy with the addition of some yummy toppings. I went with shaved Manchego cheese, sliced avocado (see above ha), a dollop of yoghurt and loads of coriander and finely sliced spring onion. These add freshness, creaminess and saltiness and really bring the best out of the chilli.

I’ve loaded it with lots of yummy veg but you could swap the leek for onion and add in some shredded kale. You could also experiment with different beans depending on what you have in your cupboard. It’s easiest if you have everything chopped before hand, and ready for your big pot of chilli!

Serves 4

Ingredients

2 Tbs extra virgin olive oil

1 leek, washed and cut in 1 cm dice

1/2 bunch celery including leaves, in 1 cm dice

2 Tbs finely chopped coriander stems and root, well cleaned

4 cloves garlic, crushed

2 carrots, in 5mm-1cm dice

2 red capsicums, in 1 cm dice

1 Tbs dried oregano

2 tsps smoked paprika

1 tsp chilli powder

1 tsp cumin seeds

2 x 400g cans chopped tomatoes

1 litre vegetable stock

2 x 400g cans lentils, drained

1 x 400g can red beans, drained

1 x 400g can black beans, drained

1 lime

pepper and salt to finish

to serve: 4 Tbs plain yoghurt, 1 sliced avocado, 1/2 shaved manchego cheese, handful of coriander leaves, 1/3 cup finely sliced spring onion

Directions

Place a large heavy based pot on medium high heat. Add oil and once hot add the leek and celery. sauté for a minute to soften then add the garlic and coriander stems/root. Sauté for a further minute and then add the dried herbs and spices. After another minute add the carrot and capsicum. Cook all over a low heat for about 5 minutes or until the carrot has softened.

Add the tomatoes and the stock. Bring to the boil, turn down to a simmer and add the beans and lentils. stir to combine and then cover. Simmer for 30 minutes stirring occasionally.

Remove from the heat, stir through the juice of 1 lime and then season to taste. Canned goods and store bought stock can have added salt so do taste before adding any more.

Serve with the suggested toppings.

HH. x