Beat the winter blues by coming home to a delicious, and super healthy, vegetarian chilli
You will need:
For the chilli:
1 tbsp Lucy Bee Coconut Oil
Medium white onion, finely diced
1 stick of celery, finely diced
1 tsp dried oregano
1 red pepper, deseeded and diced
A pinch of ground Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, to season
2-3 garlic cloves, crushed
1 tsp Lucy Bee Cinnamon Powder
¼ – ¾ tbsp smoked paprika, to suit your taste
¼ – ¾ tbsp cayenne pepper, to suit your taste
¾ – 1 tbsp cumin powder
½ – ¾ tbsp coriander powder
1 tbsp freshly grated nutmeg
250g dried puy lentils, rinsed
2 tbsp tomato puree
1.5 litre vegetable stock
1 x 400g tin chopped tomatoes
1 x 400g tin black beans, rinsed and/or 1 x 400g tin kidney beans
3 heaped tsp Lucy Bee Cacao Powder/drinking chocolate
1 tbsp Lucy Bee Creamed Coconut, melted, optional
For the rice:
270g brown rice, rinsed
140g Lucy Bee Creamed Coconut
- Heat the Lucy Bee Coconut Oil in a large frying pan on a medium-high heat and once melted add the onion and celery and cook until soft.
- Add the red pepper, oregano and seasoning. Reduce the heat to medium and cook to soften the peppers, before adding the garlic and cook for 1-2 minutes.
- Stir the spices into the mixture – if uncertain of the spice levels, start off with ¼ tbsp and gradually increase the quantity according to taste.
- Add the dried lentils and fry for 2 minutes before adding a quarter of the stock. Once this has been absorbed, stir the tomato puree into the mixture before adding the remaining stock. Cover and cook on a gentle simmer for 20 minutes, making sure you give the mixture a stir occasionally.
- Add the rice to a pan along with the water and Lucy Bee Creamed Coconut and bring to the boil before turning it down to a gentle simmer. Cover and cook as per the packet instructions, until all the water has been absorbed and the rice is cooked.
- Returning to the chilli, add the chopped tomatoes and black beans/kidney beans. Season to taste and cook covered for a further 20 minutes on a low heat to help the sauce to reduce. If needed, cook for a little longer or add more water to achieve the desired consistency, then remove from the heat.
- Season to taste and fold the Lucy Bee Cacao Powder/drinking chocolate into the chilli sauce.
- Serve with rice and if using, drizzle some melted Lucy Bee Creamed Coconut over.
Tip: You can add chilli flakes and parsley or crumbled feta, to serve, or try serving on baked sweet potato with some fresh guacamole, or in a wrap as a burrito.
Extra Tip: The chilli freezes well – make fresh rice to serve
Taken from lucybee.com