Do you have a dish that never fails you, like a loyal friend? I have a few and this Vegtarian Chilli Non Carne has been a star of my regular repertoire for years.
Big Comfy Sweet Potato
Whether you're just dipping your toes into the world of plant based eating, this sweet potato, smoky vegetarian chilli is guaranteed to more than satisfy. The flavours of this dish are totally outstanding, yet unexpected. It is the special combination of spices that creates a Vegetarian Chilli lip-smackingly tasty and totally addictive.
200g dried lentils
4 Sweet potatoes
2 medium onions
4 cloves of garlic
1 fresh red chilli
2 tbsp olive oil
1 pot Natural Yogurt
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
2 x 400g tins of red kidney beans
2 x 400g tins of black beans
2 x 400g tins of chopped tomatoes
1.2 litres of vegetable stock
Handful of chopped coriander
Preheat the oven to 180 degrees.Prick the sweet potatoes all over with a fork and bake for 40 minutes.
Finely chop the onions, garlic and chilli and fry in a pan with the oil for 5 minutes, until soft.Add the cumin, coriander and paprika and fry for a further few minutes.
Then add in the lentils and vegetable stock.Stir in the beans, chopped tomatoes and yogurt.
Bring to the boil and then simmer uncovered for 45 minutes until reduced and thickened.
Once the sweet potatoes are cooked, cut them in half and spoon over the chilli.
Top with Natural Yogurt and garnish with chopped coriander