I love a good chili, especially at the mo with the cold weather creeping in here in NZ. This recipe features brown lentils which are an amazing source of plant based protein, they are high in fiber and low in glycemic index.
This recipe made enough to feed my partner and I, however our portions are pretty big! I would say if you are wanting to make this meal for a family of 4 then double the recipe. It also works well if you freeze it in containers for easy lunches and dinners during the busy work week.
I have made this as a vegetarian meal but you can totally add beef or chicken mince to it, yumm!
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon coconut oil
- 1 teaspoons of chili powder (optional)
- ½ teaspoon of ground cumin
- ½ teaspoon of ground coriander
- 2 grated carrots
- 1 cup of mushrooms, diced
- 2 heaped tablespoons of tomato puree
- 1 can of tinned tomatoes
- 1 tin of lentils, drained and rinsed
- ½ a cup of water
- 1/2 tsp of Himalayan or sea salt to taste
- Gently cook the onion and garlic in coconut oil. Add the spices and cook for another minute.
- Add the rest of the ingredients and bring to the boil.
- Turn down to a gentle boil, place the lid on and cook for 20 minutes and the chili has thickened up.
- Serve with your choice of sides such as fresh spinach, brown rice, quinoa or guacamole.