Vegan Chilli


Vegan Chilli

Replace minced beef with lentils and sweet potato to create this delicious vegan chilli con carne recipe.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time45 mins

Nutrition per serving

  • Energy580 Kcals
  • Protein30.9g
  • Carbohydrates92.9g
  • Fat3.7g

Ingredients

  • 2 onions
  • 4 garlic cloves
  • 1 red bell peppers
  • 1 tin of lentils
  • 2 tbsp. vegetable oil
  • 1 tsp. chilli flakes
  • 2 tsp. ground coriander
  • 2 tsp. cumin
  • 1 tbsp. smoked paprika
  • 1 tbsp. oregano
  • 1 tin of chopped tomatoes
  • 100 ml Kikkoman Teriyaki Sauce with Roasted Garlic
  • 1 large sweet potato
  • 1 tin of kidney beans
  • 8 tbsp. oat yoghurt
  • A few 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 and the sweet potato to the chili and cook for another 20-25 minutes or so. Serve chili sin carne with a yoghurt garnish and tortillas.

Tip: To increase the number of portions use more lentils or beans, or serve with rice.

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