We asked our pals at 167 Catering Support Regiment for an easy vegan chilli recipe to try
Vegan chilli recipe
Ingredients for vegan chilli (SERVES 4)
- ½ tablespoon sunflower oil
- 1 medium onion, chopped
- 1 large carrot, grated
- 2 sticks celery, chopped
- 2 peppers, cored and chopped
- 2 cloves garlic, finely chopped
- ½ cup red lentils
- 1 tsp chilli powder
- ½ tsp ground cumin
- 1 400g tin chopped tomatoes
- 3 medium tomatoes, chopped
- 1 400g can kidney beans
- 1 400g can black beans
- freshly ground salt and pepper
- small bunch flat-leafed parsley
- Heat the oil in a large, heavy-based saucepan over a medium heat.
- Add the onion, carrots, celery and peppers and fry until they soften, in about 4 minutes.
- Add the lentils, garlic, chilli and cumin and fry for a further minute, stirring to combine. Check the seasoning and adjust to suit your taste.
- Add the tomatoes then drain both cans of beans and add to the saucepan.
- Place a lid on the saucepan and bring to the boil.
- Once boiling, remove the lid, reduce the heat and simmer for approximately 45 minutes. Check that it does not get too dry – if it does then add a little boiling water.
- Check the seasoning and add salt/pepper to taste. Sprinkle with freshly chopped parsley.
- Serve with tortilla crisps and jalapenos, grated cheese, guacamole… or whatever else you fancy to make this the perfect vegan chilli.
Did you know? Scoff time
Food in the Army, or scoff, is an essential part of any soldier’s day and the options are huge. Whether you’re vegetarian, or have religious dietary requirements like only eating halal or kosher, the Army has scoff for you. Correct nutrition is essential for a soldier, and that’s especially true during a training exercise when ration packs keep everyone going over days and weeks. Typically, a vegan ration pack may contain some of the following: Pasta and bean salad; Tomato and basil soup; Chickpea curry; Stem ginger oat biscuits; Chilli peanuts