I have recently been changing some of our most loved meat dishes into vegetarian dishes. This had to be some of our favourites. This chilli is more of a sweet chilli, I did not want to make the usual spicy chilli, this time I went for a sweeter chilli.
I changed the beef for puy lentils and they went perfectly with the other ingredients.
This is what I did...
Sweet Veggie Chilli
250g ready to eat puy lentils, I used Merchant Gourmet
1 red onion
1 red pepper
1 stick of celery
2 garlic cloves, crushed
1 400g tin of kidney beans
1 400g tin chopped tomatoes
1tsp chilli powder
Rice to serve
1 - Cook the rice as per instructions, I used long grain mixed with wild rice, allow one cup of rice per person
2 - Place the onion, pepper and celery in a food processor and blitz until finely chopped
3 - Heat a little oil in a pan, add the finely chopped vegetables and the crushed garlic and cook until starting to soften
4 - Pour in the chopped tomatoes, kidney beans, puy lentils and add the chilli and cinnamon
5 - Bring to the boil and simmer for 10 minutes then serve on a bed of rice
This chilli with the sweet addition of cinnamon made a delicious change and one that everybody enjoyed. I blitz the vegetables as we currently have a fussy twins. When the vegetables are tiny like this he eats them with no question! But if you like them chunkier don't blitz them simply chop them.