It’s freezing here in London, and I am craving warming, cozy, comfort food… this is such a hearty meat-free, vegan option that packs in loads of veg and will even get carnivores licking their plates. Clean!
My twist here using lentils and the kidney beans from @oddpodsfoods for bulking up the chili worked so well—a super easy one to make, all in one pot and packed with layers of flavor.
A perfect recipe for meal prep to be frozen into batches for when you need and a bonus is the leftovers taste even better the next day. Enjoy this chili with rice, tortilla chips, even jacket potatoes, and load up on toppings… sour cream, grated cheese, avocados, jalapeños, more sweet corn, and lime… just soooo delicious!
Super essential ingredients but insanely flavor-packed… I started by sautéing red onions, celery, carrots, bay leaves, and garlic. Then I used a mixture of spices to give a savory and spicy note with sweet smoked paprika and ancho chili powder, cumin, cayenne pepper, and oregano. It’s bulked up with the wonderfully convenient kidney beans and brown lentils from @oddpodsfoods, as well as chopped red peppers, courgettes, and sweet corn… it’s then left to simmer and bubble away for a good hour. I am finishing off the chili with a splash of apple cider vinegar, some maple syrup, lime juice, and lots of fresh coriander.
* These tortilla chips were homemade simply by cutting flour tortillas into 8, laying them on a baking tray, brush with olive oil, and sprinkling sea salt. I then baked them in a hot oven at 180C until starting to color and crisp up, then flipped them over to finish the other side. They crisp up more as they cool down *
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