Vegetable Chilli
Nutrition per serving
| Calories | 544 kcal |
| Protein | 25.2 g |
| Carbs | 45.2 g |
| Fats | 31.7 g |
| Saturated Fat | 12.7 g |
| Monounsaturated Fat | 14.7 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 16.7 g |
| Fiber | 17.1 g |
| Sodium | 919 mg |
Ingredients
| Cheddar Cheese | |
| Parsley | |
| Tomato products, canned, paste, with salt added | |
| Black Beans (canned) | |
| Canned Lentils | |
| Garlic | |
| Dried Thyme | |
| Ground Cumin | |
| Ground Cinnamon | |
| Red Pepper Flakes (Chili Flakes) | |
| Chili Peppers | |
| Olive Oil | |
| Onion, Yellow | |
| Red Bell Pepper (capsicum) | |
| Chopped Tomatoes (canned) |
Preparation
1. Crush the garlic.
2. Thinly slice onion and red bell pepper/capsicum.
3. Chop fresh chili pepper.
4. Grate the cheese.
Cooking
Cooking
1. Heat 1 tbsp of oil in a medium saucepan.
2. Saute onion, fresh chili and bell pepper until softened.
3. Add chili flakes, cinnamon, cumin, parsley and thyme.
4. Reduce heat to low and add garlic, black beans, lentils, tomato paste, chopped tomatoes and remaining oil.
5. Cover and cook for about 10 minutes, stirring frequently.
6. Remove cover and continue to cook until sauce thickens.
7. Sprinkle with grated cheese just before serving.