If you’re looking for a recipe that will make you feel all warm and cosy (and aren’t we all in need of that right now) but full of goodness, then I’ve got the perfect one for you!
I give you my aubergine, mushroom and lentil chilli.
I love chilli and I can eat lots of this. It’s been my dinner for 3 nights running in the past week. I’ve got to say, I don’t miss the meat one little bit. This is hearty, chunky and full of flavour. I used dried chipotle chillies because I love their smoky flavour. I use them in my beef chilli recipe I posted a few years back. (Note to self – update the photos! *cringe*) It’s been a really popular recipe and I’m really hoping this one will prove to be a hit as well!
I know the list of ingredients seem long, but it isn’t really – it’s just all the spices.
A spicy, warming veggie chilli - serve with sour cream, cheddar cheese, tortilla chips and fresh avocado slices for a fabulous dinner.
- One tbsp oil
- One large red onion diced
- Two cloves garlic crushed
- One aubergine chopped into 3-4cm dice
- 125 g mushrooms halved
- One 390g can green lentils rinsed well
- 30 g red lentils rinsed well
- One small tin of kidney beans roughly 200g
- 400 g tin chopped tomatoes
- 1 tbsp tomato purée
- 20 g dark chocolate
- One dried chipotle chilli soaked in just boiled water for 10-15 to rehydrate then chopped very finely OR 1/4- 1/2 tsp chilli powder, depending on your chilli tolerance level!
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 400 ml vegetable stock
Heat the oil in a large saucepan over a medium heat. Stir to combine, then pop on a lid and cook on a low heat for about 1 1/2-2 hours, stirring occasionally.
Add the onion and a pinch of salt and cook for about 10 minutes or until the onions have softened. Add the garlic and cook for a few minutes, stirring. Add the diced aubergine, both of the lentils, kidney beans, chopped tomatoes, tomato purée, chocolate, all the spices and vegetable stock.
Stir to combine, then pop on a lid and cook on a low heat for about 1 1/2-2 hours, stirring occasionally.
Add the mushrooms in the last 30 minutes of cooking time. Once you’re ready to eat, taste the chilli to check if you want to add any salt.
Serve over rice or potato wedges and the usual accompaniments if you like – I’ve got to have sour cream, grated cheese, tortilla chips and avocado on the side.
This chilli keeps really well in the fridge for up to 3 days or you can freeze it for up to 4 months – I stash portions in those handy Chinese takeaway tubs.