So for another quick standby a vegetarian Chilli using basically the same recipe for the spaghetti bolognaise with the addition of a green chilli, half a red pepper, half a lime, a bunch of coriander and a tin of borlotti or pinto beans -I am not keen on red kidney beans .
Ingredients for 3 :
1 x 400g tin of prepared lentils
1 onion finely chopped
2 carrots finely chopped
1 celery stick finely chopped
2 garlic cloves finely chopped
6 mushrooms finely chopped
1/2 a chopped red pepper
1 green chill finely chopped (this will make a hot chilli)
1 x 400g tin of pinto or borlotti beans, rinsed & drained
140g tin of tomato purée
1 small bunch of coriander, stalks chopped and leaves retained for salsa
1 vegetable stock cube
1 glass of red wine
2 tbsp extra virgin oil
juice of half a lime
S & P
To serve: 1 large tsp of sour cream or crème fraiche per person,
a handful grated cheese
a dish of salsa to really make this dish special made up of 2 small chopped tomatoes, 1/2 a chopped red onion, the chopped coriander leaves, and a 1/4 chopped red pepper, half a chopped ripe avoacdo, salt and pepper, with juice of 1/2 a lime squeezed over.
Drain the lentils into a colander, rinse and leave to drain.
In a large frying pan sauté the chopped carrot, onion, red pepper, garlic, & celery in the olive oil over a medium heat until soft. Add the mushrooms & sauté for a little longer.
Add the lentils, coriander stalks, chopped chilli, tomato purée, wine, and stock cube. Stir well. You will probably need to add a small glass of water at this point. Bring to a simmer, season, turn down heat & leave to just simmer for at least 20 mins, not letting the sauce dry out. Taste for heat (if you like it hotter you could stir in a little chilli powder at this moment, but go carefully and cook for a few more minutes). Stir in the juice of half a lime.
Serve the chilli in shallow bowls with the sour cream in the middle. Hand the salsa and grated cheese round to be added on top. If you do not make the salsa, sprinkle the remaining coriander leaves over the top.