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Veggie chili

Preparation and cooking time
60 min
6 persons
  • 2 medium onions (peeled)
  • 1 clove of garlic (peeled and crushed)
  • 1 medium leek (trimmed)
  • 1/2 fresh red chili (finely chopped)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp dried oregano
  • 2 tbsp tomato purée
  • 1 can of green lentils (drained and rinsed)
  • 1 can of red kidney beans (drained and rinsed)
  • 1 can of black beans (drained and rinsed)
  • 1 can of chopped tomatoes
  • 230ml/8 fl oz vegetable stock
  • Fresh coriander leaves
  • 1 lime
  • Sour cream
  • 6 jacket potatoes
  • Salt and black pepper

Finely chop the onions, garlic, leek and chili and place into a preheated large skillet with the oil. Fry for about 5 minutes, or until softened. Add the spices and dried herbs, then fry for 2 minutes. Stir in the tomato purée and cook for another 2 minutes.Stir in the lentils, beans and chopped tomatoes, then add the stock. Bring it all to a gentle boil, then reduce to a low heat and let it simmer for 20 minutes. Great on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soure cream on the side.