With the weather being so wiley as of late, admittedly we have spent a bit of extra time indoors. Luckily, our love of healthy comfort food lead us right to this amazing recipe by certified nutritionist Jacqueline Alwill of The Brown Paper Bag. This healthy take on the classic, homemade Chilli Con Carne is the definition of comfort food AND it’s so damn healthy; high in fibre, protein (and it’s meat free), vitamins, minerals AND low in saturated fat, this recipe is a dead-set winner. We recommend enjoying with guacamole, fresh lime, coriander and sweet potato wedges to add the Californian touch. Enjoy!
CHILLI CON VEGGIE – THE BROWN PAPER BAG
(Gluten Free, Dairy Free, Sugar Free, Vegan)
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon smoky paprika
1 brown onion, diced
1 carrot, diced
1 x 400g tin diced organic tomatoes
2 x 400g tin organic brown lentils, rinsed and drained
1 x 400g tin organic kidney beans, rinsed and drained
2 tablespoons chopped jalapenos
250ml vegetable stock
Sea salt and black pepper
Pinch chilli powder or chilli flakes (to taste)
+ Serve with (as desired, all or some of):
- Place olive oil in a large saucepan or casserole dish on medium heat, add spices (cumin, coriander, turmeric, paprika) and cook 30-60 seconds or until fragrant.
- Add the brown onion and carrot and cook 4-5 minutes, until soft then add the tomatoes, lentils and kidney beans and sauté for 3-4 minutes.
- Add the jalapeños and pour in the vegetable stock, bring to a gentle boil, then add the chilli powder or flakes and sea salt and black pepper to taste and reduce to simmer for 30 minutes.
- Serve with fresh avo (or make the guacamole), fresh lime, coriander and the sweet potato wedges.