Veggie Chili

This is a slow cooked vegetarian take on Chili con Carne; using lentils instead of ground beef. With sweet aromatic spices and the rich smoky flavour from the roasted tomatoes and pepper this is a very tasty, rich and satisfying vegan dish. We served it with Spanish style rice and a simple guacamole, which I will include in the recipe and a side of warm tortillas. You could also serve it up with dairy or non-dairy cheese and sour cream. I pre-cooked the lentils a little; you could omit this step and just used tinned (approx 2 tins) if you prefer, although they may not retain their texture as well when slow cooked. This recipe makes a large pot with plenty of Chili for at least 6 people. A satisfying and meat-free version of a classic and much loved dish; serve this delicious vegan Chili for guest or when you have a hungry family to feed.

Preparation time: 2hr 30mins
Serves 6

2 cups brown lentils, rinsed6 cups vegetable stock (I used a no animal content

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