Mexican Red Chilli - Vegan.co.uk

Mexican Chilli which has a variable heat level and can be reheated well.

Ingredients:

2 tbsp Olive Oil
1 Onion, chopped
1 Carrot, chopped
3 Cloves garlic, chopped
2 Red peppers, chopped
1 Red chilli, finely chopped
4oz Red lentils
1 tsp Chilli powder
1 tsp Cumin
1 Bay leaf
Pinch cayenne pepper
1 Tin tomatoes, chopped
¾ pint vegetable stock
1 tin Red kidney beans, drained
1 tin Chick peas, drained

Method:

Heat the oil, add the onions, carrot, garlic, red peppers and fresh red chilli, and fry for a few minutes until onions start to become opaque. Add the lentils and spices also the chopped tomatoes and stock.
Simmer for 50 minutes.
Finally add the kidney bean and chick peas and simmer for a further 10 minutes.
Remove the bay leaf before serving.

Serve with rice and pitta bread

Notes:

This is a medium chilli add or reduce chilli and chilli powder to taste. This is an excellent recipe for vegans, vegetarians and and meat-eaters. Ideal for large get togethers, as it can be made ahead of time and reheated. Once you have used this recipe it is ideal for reinventing, try green peppers and green lentils, add all kidney beans or beans of your choice.