This chilli recipe is a great high protein meal that is gluten free, dairy free and vegan (if you don’t serve it with the suggested accompaniments)
1 tbsp olive oil
1 onions, chopped
½ red pepper, chopped
1 carrot, chopped
1 stick celery, chopped
2 cloves garlic, chopped
1/2 tsp chilli powder
1 tsp ground cumin
450 g (1 lb) tomatoes, peeled and chopped
1 tbsp tomato puree
½ cup red lentils
1 cup vegetable stock
1 x 400 g can red kidney beans, drained
2 tbsp chopped coriander
Heat oil in a heavy based pan and fry onions, pepper, carrot, celery and garlic for 10 minutes over gentle heat, stirring occasionally until softened.
Add chilli powder and cumin and fry for 30 seconds, stirring, then add the tomatoes, puree, lentils and stock.
Bring to the boil, cover and simmer gently for about 25 minutes, stirring occasionally until the lentils are tender.
Stir in the beans and coriander and heat through.
Serve with fresh green leaves, guacamole, sour cream and corn chips