Killer Chipotle Chilli
Ingredients
- 2 onions, diced
- 1 T oil
- 4 cloves garlic ⓘ
- 1 T cumin seeds ⓘ
- 1 T dried oregano ⓘ
- 2 cans chopped tomatoes
- `1 can red kidney beans, rinsed ⓘ
- 1 can butterbeans, white beans, or cannellini beans, rinsed
- 1 can blackbeans, rinsed ⓘ
- 1/2 cup green puy lentils
- 1 L vegetable stock ⓘ
- 4 chipotle peppers in adobo sauce ⓘ
- 1 T apple cider vinegar
- salt and pepper to taste ⓘ
- Trimmings to serve - spring onion/scallions, coriander/cilantro, sour cream, avocado, tortilla chips ⓘ
Instructions
- Heat the oil on a medium-low heat in a large dutch oven or casserole dish. Add the onions and a good pinch of salt, and cook slowly for 15 minutes or until they start to caramelise around the edges.
- Once caramelised, add the garlic, cumin seeds, and dried oregano and cook for a further minute or so, or until fragrant.
- Add the tomatoes, beans, and lentils to the pan. Top with vegetable stock, stir to combine, and bring to a boil. Simmer with the lid off for 40 minutes or until the lentils are tender. If the chili starts to look a little dry, top up with a little more water.
- Once the lentils are tender, serve into bowls and top with whatever trimmings you prefer.
Nutrition & Diet Analysis (per serving)
434
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).