Say hello to this quick and easy vegetarian chilli recipe! This chilli is the perfect combination of sweet and savoury but feel free to adjust spices and seasonings to your liking (seasoning tips are in the instructions below). This chilli is also a great way to eat a variety of vegetables, making it an amazing nutrient-dense recipe that provides many vitamins and minerals all in one dish. You can also customize this recipe by substituting with your favourite vegetables and proteins; the combinations are endless! As always, if you try this recipe be sure to tag us in your photos @VancouverDietitians!
Ingredients:
3 tbsp extra virgin olive oil
1/2 onion, diced
2 garlic cloves, minced
2 cups mushrooms, sliced
3/4 cup bell peppers, chopped
1 tsp Italian seasoning
1 cup green lentils
1 28oz can diced tomatoes
3 cups vegetable stock
1 cup carrot, shredded
1/2 cup cooked kidney beans
1/2 cup cooked corn kernels
1 tbsp chilli powder
1/2 tsp cumin
2 tbsp brown sugar
1/2 tsp salt
Recipe:
Heat a large pot over medium heat. Once hot, add the oil, onions and garlic and sauté for 3-4 minutes.
Add mushrooms, bell peppers, Italian seasoning and a generous pinch of salt. Sauté for another 4 minutes.
Add the rest of the ingredients and simmer on medium-low heat for 25 minutes or until the lentils are cooked.
Adjust the seasonings to your taste! You can add more sugar to balance the tartness, more chilli powder for a stronger kick, or more salt if your vegetable stock is not salty enough. You can also add some heat with a pinch of cayenne pepper.
Serve as is, or with toppings such as tortilla chips, cheese, avocado and cilantro!