Chilli Sin Carne


Chilli Sin Carne

Spice up your mealtimes with a warm and spicy chilli. This Chilli Sin Carne recipe is ideal for vegetarians as it's meat-free and packed full of delicious vegetables.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time45 mins

Ingredients

  • 2 Onions
  • 4 Garlic Cloves
  • 1 Red Pepper
  • 1 Tin Lentils
  • 2tbsp Vegetables Oil
  • 1tsp Chilli Flakes
  • 2tsp Ground Coriander
  • 2tsp Cumin
  • 1tbsp Smoked Paprika
  • 1tbsp Oregano
  • 1 Tin Chopped Tomatoes
  • 1 Small Tin Sweetcorn
  • 100ml Kikkoman Teriyaki Sauce with Roasted Garlic
  • 1 Large Sweet Potato
  • 1 Tin of Kidney Beans
  • 8tbsp Oat Yoghurt
  • Bunch of Coriander Leaves
  • 8 Small Tortilla Wraps

Method

Peel the garlic and onion. Crush the garlic and cut the onion into thin rings.

Halve the peppers, remove core, pith and seeds, wash and cut into strips. Drain the lentils.

Heat up the oil in a frying pan and cook the onions and garlic until soft.

Add the pepper, chili flakes, coriander, cumin, paprika and oregano and continue cooking for 1-2 minutes.

Add the lentils, tomatoes, 300 ml water and Teriyaki Sauce and cook for a further 15 minutes.

Peel, wash and dice the sweet potato. Drain the kidney beans, add them with the sweetcorn and the sweet potato to the chilli and cook for another 20-25 minutes or so.

Serve chilli sin carne with a yoghurt garnish and tortillas.

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