Super easy and packed with plant-based protein
- 1 large spanish onion diced
- 1 medium carrot diced
- 1 red pepper (or capsicum) diced
- 2 large mushrooms diced
- 5-6 large leaves swiss chard (or spinach or kale) finely chopped
- 2 cloves garlic minced
- 2 cans diced tomatoes
- 1 400g can lentils
- 2 400g cans mixed beans (can use plain red kidney beans too)
- 1 tbsp olive oil extra virgin
- 1/2 tsp garlic powder
- 1 tsp dried onion flakes
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp dried oregano
- 2 fresh jalepeno chilis (or your favourite fresh chili) deseeded, unless you want to knock your socks off
- salt & pepper to taste
- 2 ripe avocados
- 1 large fresh tomato
- 1 tbsp fresh lemon juice
- 1 tsp olive oil extra virgin
- 3 fresh tortilla wraps
- 2 tbps olive oil
- good pinch salt
- good pinch cumin
-
Heat the oil in a large pot over low-medium heat. Add the diced onion and cook for 3-4 minutes until translucent
-
Add the fresh garlic and all the spices and dried herbs and cook for a further 1-2 minutes
-
Drain the lentils and beans then add them to the pot along with the tomatoes. Increase heat to medium-high to bring to a simmer
-
Finely dice the deseeded jalepenos and add them to the pot
-
Add in all remaining vegetables and let simmer for 30 minutes until vegetables are soft and the chili has thickened, stirring occasionally
-
Serve with rice if desired (I used black rice), fresh coriander, baked tortilla chips and fresh avocado salsa - see below.
-
De-seed the tomatoes then dice into 1cm pieces. Dice the avocado to a similar size and add it with the tomato to a bowl
-
Add the oil mixture and lemon juice, along with a pinch of salt & pepper and toss together.
-
Preheat oven to 180℃ (355° F)
-
Brush the tortillas with olive oil, sprinkle with salt and cumin, then cut into triangles
-
Arrange on a baking tray and bake for approx. 10 minutes until golden.