Chilli Con Veggie

Veggie remake of a classic dinner, by jon reading

Prep: 30 mins
Cook: 1 hour

Very Easy

Serves Eight

This easy veggie chilli recipe is full of good stuff and makes the perfect midweek vegetarian meal for the family


Onion2 Medium
Garlic4 cloves
Leek1 medium
Red Chilli1
Olive Oil2 tbsp
Cumin2 tbsp
Ground coriander2 tbsp
Smoked Paprika2 tbsp
Cinnamon1/2 tsp
Dried Oregano2 tbsp
Tomato puree2 tbsp
Dried Green Lentils250 g
Red kidney beans800 g
Vegetable stock1.2 litres


1Finely chop the onions, garlic, leek and chilli (I leave the seeds in, but deseed if you prefer) and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
2Stir in the lentils, beans and chopped tomatoes, then add the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too). Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side. This is one of my all-time favourite dinners.