Chilli Con Veggies

Chilli Con Veggies

Chilli Con Veggies

(serves 4)


1 red capsicum, chopped to a small dice

1 onion, finely diced

2 garlic cloves, finely diced

2 small red chillies, finely diced

1 tsp ground cumin

1 tsp ground coriander

½ tsp cinnamon

1 tsp smoked chilli powder

1 tsp dried oregano

1½ cups diced tomatoes

1½ cups cooked brown lentils

2 cups cooked red kidney beans

1 tsp maple syrup

2 cups of liquid vegetable stock

Guacamole Ingredients:

1 avocado. Flesh only, mashed

1 garlic cloves, minced

¼ lemon

salt to taste

Serve with 2 cups of cooked brown rice and freshly made guacamole.


Heat a casserole pot on a high heat. Add the onion, garlic and chillies and saute for one minute. Add the red capsicum and the ground cumin, ground coriander, cinnamon, smoked chilli powder and dried oregano and stir well. Add the diced tomatoes, the cooked brown lentils and the cooked red kidney beans or pinto beans and stir. Add the maple syrup and  vegetable stock, then bring to the boil and reduce the heat to a simmer until the chilli mix is thick. Stir regularly until thickened and the liquid has reduced. Serve with cooked brown rice and guacamole.

For the guacamole: Mash the avocado, mince the garlic clove and add a squeeze of lemon juice. Add salt to taste.

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