Hot 'n' spicy: veggie chili
Some like it hot. Well, it appears to be healthy. This veggie chili for example should give your skin an instant glow. OK, GO!
Ingredients (serves 6)
- 2 medium onions (peeled)
- 1 clove of garlic (peeled & 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 & rinsed)
- 1 can of red kidney beans (drained & rinsed)
- 1 can of black beans (drained & rinsed)
- 1 can of chopped tomatoes
- 230 ml / 1 cup vegetable stock
- Fresh coriander leaves
- 1 lime
- Sour cream
- 6 jacket potatoes
- Salt & 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 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 sour cream on the side.
P.S. Too hot to handle? Chill! Sour cream, plain unsweetened yoghurt or milk can tone down your dish.