A bowl of Aubergine, mushroom and lentil chilli with avocado and tortilla chips on a blue background
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Aubergine, mushroom and lentil chilli

A spicy, warming veggie chilli - serve with sour cream, cheddar cheese, tortilla chips and fresh avocado slices for a fabulous dinner.  
Course Main Course
Keyword Aubergine, mushroom and lentil chilli, Vegetable chilli recipe, Veggie Chilli
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Author Nickki Thompson

Ingredients

  • One tbsp oil
  • One large onion diced
  • Two cloves garlic crushed
  • One aubergine chopped into 3-4cm dice
  • 1 red pepper, diced
  • 1 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
  • One dried chipotle chilli OR 1/2-1 tsp chilli powder 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 cinnamon stick
  • 400 ml vegetable stock
  • 125 g mushrooms halved

Instructions

  • Heat the oil in a large saucepan over a medium heat.   
  • Add the onion and a pinch of salt and cook on a low heat for about 10 minutes or until the onions have softened. 
    Add the garlic and cook for a few minutes, stirring. Stir in the ground cumin, smoked paprika, ground coriander, chilli powder or soaked and chopped chipotle chilli, dried oregano, and the cinnamon stick.  Stir for a couple of minutes to release the fragrance of the spices.
    Add the diced aubergine, red pepper, lentils, kidney beans, chopped tomatoes, tomato purée and vegetable stock.
  • Stir to combine, then pop on a lid and gently simmer 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 love it with sweet potato wedges, grated cheese, sour cream and avocado.