This flexitarian demi veggie chilli is an alternative to the classic chilli con carne, packed with flavour and nutritional veggies. To get going season your potatoes with oil and sea salt before baking in foil until cooked through, these will make the perfect base for your delicious veggie chilli. In a large pan fry the onion until softened and add garlic, minced beef and fry the meat until its turns brown. Stir in and bring to boil, the chipotle paste, tomatoes, stock, Worcestershire sauce, sun-dried tomato paste and lentils with the squash, peppers, drained beans and celery. Let cook for an hour until everything is tender and then scoop the mixture generously into a slit made in the potatoes. We’ve plumped for sour cream and coriander as a garnish, but you could use salsa, cheese or chillies if you prefer.
- For this chilli con carne
- recipe, you will need:
- 4 large potatoes
- 2tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 250g lean minced beef
- 2tbsp chipotle paste
- 400g can tomatoes
- 500ml vegetable stock
- 2tbsp Worcestershire sauce
- 2tbsp sun-dried tomato paste
- 150g red lentils
- 500g butternut squash, peeled and cubed
- 2 red peppers, deseeded and chopped
- 2 sticks celery, chopped
- 400g can mixed beans, drained
- 150ml pot soured cream
- Coriander leaves
Heat the oven to 200°C. Rub the potatoes with oil, sprinkle with sea salt, wrap in foil and bake for 1½ hours, until tender.
Heat the remaining oil in a large pan and fry the onion for a few mins, to soften. Add the garlic and minced beef and fry the meat for several mins, to brown.
Stir in the chipotle paste, tomatoes, stock, Worcestershire sauce, sun-dried tomato paste and lentils.
Add the squash, peppers, celery and drained beans. Season, cover and bring to the boil.
Put into the oven and cook for 1 hour, until everything is tender.
Cut a cross in the top of each potato and squeeze at the base to open up. Spoon on the chilli and top with a dollop of soured cream and coriander leaves, if you like.