Chili is one of those foods that speed up the metabolism. So if you’re trying to lose weight, chili is an excellent choice. It is also a warming food in winter. Lentils and beans add extra fiber. Lentils go unnoticed in this by fussy children. And once again its gluten free.
Although there are a number of ingredients on this vegetable chili, it’s not hard to make and it tastes scrumptious.
HINT
Cook the lentils and beans the night before.
I always double or triple this recipe and freeze the rest till needed.
This chili will freeze well and tastes just as good reheated, so why not make twice as much as you need. That way you have an easy meal on a busy night.
Vegetable Chili
Ingredients
1 tablespoon olive oil
1 onion diced
1 zucchini sliced
2-3 carrots sliced
8 ounces button mushrooms
1 green pepper
1 red pepper
2 large cloves crushed garlic
1 large tin tomato chopped
1 cup gluten free ketchup (tomato sauce we Aussies call it)
2 cups cooked kidney or borlotti beans
1 cup cooked lentils
Half a cup black pitted olives
I dessertspoon dried oregano
2 tablespoons chili powder
1 teaspoon Italian mixed herbs
2 teaspoons cumin
1 teaspoon chili flakes
2 teaspoons paprika
Cayenne pepper to taste
1 tablespoon apple cider vinegar
I cup chopped fresh cilantro (parsley)
non fat plain yoghurt
Method
Drain cooked lentils and beans.
Warm oil in a large saucepan over medium heat.
Add onions, garlic, carrots, green and red peppers, mushrooms, zucchini and olives. Sauté for 15 minutes.
Add tomatoes and juice, ketchup, beans, lentils, chili powder, oregano, paprika, Italian herbs, cumin and chili flakes, and cayenne to taste.
Simmer for 35 minutes on low heat, stirring often.
Add vinegar and cilantro. Simmer for three minutes.
Thicken with a little cornflour made from corn, not wheat, mixed with water if necessary.
Serve over rice. I always use brown rice for extra nutrition.
Serve garnished with yoghurt and a sprig of cilantro.
Serves 6.
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