Classic Chile

Preparation time: 5 minutes

Cooking time: 20 minutes

6 servings

INGREDIENTS

• 4 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 pepper cut into small cubes

• 400 g VEGEAT ground

• 1 540 ml can of brown lentils drained and rinsed * see note at the end

• 1 796 ml can of diced tomatoes

• 1/2 cup veggie beef broth

• 2 tbsp. tomato paste

• 1 tbsp brown sugar

• 1/2 tsp commercial yellow mustard

• 2 tbsp. chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• a pinch of Cayenne pepper

• a pinch of salt and pepper to taste

• To garnish

• grated veggie cheese

• sliced green onions

• chunks of avocado

STEPS

Corn Chips (Tostitos type) Start by chopping your onion and garlic finely as well as your bell pepper. Heat a large deep skillet over medium-high heat, adding 4 tbsp. olive oil. Put veggies and VEGEAT ground into the pan and cook while breaking up the ground with a wooden spoon for 10 minutes.

After this time, add all the remaining ingredients for the chili, mix and reduce the heat to medium-low and simmer about ten minutes. To serve, garnish each chili portion with grated vegetable cheese some green onions, avocado chunks and corn chips. Serve immediately. Keep leftovers in the refrigerator in an airtight container. Freezes very well.

NOTE

Replace the 540 ml can of lentils with a can of the same weight of red kidney beans.

Subscribe