Vegetable Chilli

25 minutes + 1 hour Serves 6


  • 1 Tbsp extra virgin olive oil
  • 1 large red onion, chopped
  • 1 large red capsicum, deseeded, chopped
  • 1 large red chilli, deseeded, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp Mexican seasoning
  • 3/4 cup Ceres Organics Green Lentils
  • 400g can Delmaine Italian Crushed Tomatoes (no added salt)
  • 390g can Delmaine Red Kidney Beans, rinsed, drained
  • 4 cups Select Vegetable Liquid Stock
  • 250g button mushrooms, washed, quartered
  • 250g kumara, diced
  • 1 Tbsp dark chocolate, grated
  • 2 Tbsp fresh coriander, chopped
  • 6 Tbsp reduced-fat sour cream
  • 2 Avocados, sliced
  • Healthy Food Guide magazine
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  • Spray a large saucepan with oil and place over a medium heat. Add onion, capsicum, chilli, garlic and Mexican spice mix. Cook, stirring, for 5 minutes. Add lentils and stir well. Add tomatoes, beans and stock. Bring to the boil. Reduce heat. Cover and simmer gently for 30 minutes.

  • Add mushrooms and kumara to saucepan. Stir. Simmer gently, uncovered, for 20-25 more minutes until vegetables are tender. Stir in chocolate and coriander. Cook gently for a few more minutes until sauce is thickened.

  • Serve chilli with cooked rice (or spaghetti) and top with sour cream. Add slices of avocado and extra chopped fresh coriander.

By The Healthy Food Guide TV Series

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