A lovely simple and warming meal for a cold winter’s night. Make a large batch so that you have left overs for lunch, plus it freezes really well.

Vegetarian Chilli

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 4

Ingredients

  

• 1/3 cup olive oil
• 1 large onion peeled, finely chopped
• 1 small red chilli seeded, chopped
• 1/2 red capsicum chopped
• 1/4 teaspoon Chilli Flakes
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 2-3 garlic cloves crushed
• 1 can can mixed beans drained, rinsed
• 1 can can lentils drained, rinsed
• 1 can can diced tomatoes
• 1 tablespoon tomato paste
• 1 cup chopped flat-leaf parsley

Instructions

 

• Place 2 tablespoons of oil in a large saucepan over medium heat. 

  Add the onion, fresh chilli and capsicum and cook until softened. 

  Add the chilli flakes, cinnamon, cumin and thyme and cook for a further minute.

  Reduce heat to low and add the garlic, beans, lentils, tomatoes, tomato paste and remaining oil.

  Cover and simmer for 15 minutes, stirring occasionally. 

  Remove lid and cook for a further 5 minutes or until thickened.

  Stir through the parsley and serve.

Notes

Image source taste.com.au