Vegan Mexican Chili Recipe
This recipe is such a staple in my house - I make this about once a week (and leftovers last me a couple of meals after as well). When I make it fresh I love to have mexican chili bowls like the ones pictures, with loads of greens, coriander, avocado and brown rice. For leftovers and when I take this to work, it's awesome in a burrito. I usually take a mix of chili and rice to work with some wraps, coriander and avocado and assemble it all super quickly for lunch - WAY better than taking a soggy sandwich or a salad !!!
- 1 can lentils (rinsed well and drained)
- 1 can refried beans (apparently sometimes these can contain animal fat in them ?!? so check your ingredients)
- 1 cob of corn, cooked, then slice the corn from the cob (or use canned)
- 1 carrot, diced finely
- 1 capsicum, diced finely
- 1 onion, diced finely (optional - I usually don't add onion in as it doesn't really agree with me)
- 1 tablespoon cajun spice mix (if you can't find this, make your own - recipe here).
- 1 tablespoon mustard (this is optional as well, but gives a great sweetness to this recipe)
- 1 can diced tomatoes
- Brown rice, avocado, coriander, tortillas and greens to serve.
- Pop your brown rice on to cook.
- Head a small amount of water in a large non-stick pan over a medium heat. Add in onion (if using) and cook for a few minutes until transparent.
- Add in capsicum, carrot, tomatoes, mustard and cajun spice mix, and stir for about 5 minutes.
- Add in the rest of the ingredients - beans, lentils and corn, and mix well.
- Continue to cook and stir for about 10 minutes, until you reach your desired consistency for the chili, and all the veggies are cooked.
- Serve up however you like! Great as a staple for burritos, tacos, mexican bowls and quesadillas. Yum !