This vegetarian one pot Chilli Sin Carne recipe from the Feel Good Food cookbook is fast, easy and healthy, making it the perfect midweek dinner. The majority of ingredients you can keep in the pantry so little planning ahead is needed.
It’s a cheap, low-fat, high-fibre and delicious dish. And it freezes well. The following serves four generously if you adhere to the suggested changes regarding the tomatoes and capsicum. It also works well without the guacamole if you’re wanting to keep it low fuss.
You will need:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1 tbs tomato paste
- 1 small red chilli, seeds removed, finely chopped
- 1/2 teaspoon chilli flakes
- 1 red capsicum, seeds removed, finely chopped (we throw an extra green capsicum in to up the veg intake)
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika (pimenton)
- 1 tsp thyme leaves
- 2 x 400g can chopped tomatoes (the original recipe calls for one can but we prefer two)
- 2 tsp Worcestershire sauce
- 400g can red kidney beans, rinsed, drained
- 400g can lentils, rinsed, drained
- Steamed brown rice, low fat thick Greek style yoghurt, guacamole and coriander leaves, to serve
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the garlic and tomato paste, and cook, stirring, for a further one minute. Add the fresh and dried chillies, capsicum, spices and thyme, and stir to combine.
Add the tomatoes and one cup (250ml) water, then season and bring to a simmer. Add the Worcestershire sauce, beans and lentils, and cook for 8-10 minutes until slightly reduced.
Divide the rice among serving bowls and top with the chilli mixture, yoghurt, guacamole and coriander to serve.