Whether or not you’re a regular meat eater, there’s no denying that meat consumption is a major cause of environmental, health and humanitarian problems. If we truly care about our planet and our health we need to start embracing sustainable alternatives – and plant protein plays a key role. This vegetarian chili is 100% environmentally friendly and so delicious you won’t even miss the meat!

Vegetarian chili is loaded with plant protein – three different kinds – red beans, black beans and lentils. Eating plant protein is not just kinder to the planet, it also helps improve your own health by regulating your blood sugar and cholesterol levels. Beans and lentils are packed with minerals, antioxidants and fibre too – all of which help protect your heart and immune system, reduce inflammation, detoxify your body and keep you feeling fuller longer.

If that’s not enough, the spices in chili help fight inflammation, act as a natural pain reliever and may even improve your mood! Get Foodwise and try our vegetarian chili now. It’s a meal that’s sure to please meat-eaters, vegetarians and vegans alike!

Foodwise Vegetarian Chili

Ingredients

• 3 tablespoons coconut oil
• 1 onion, chopped or sliced
• 1 carrot, diced (optional)
• 1 stalk celery, diced (optional)
• 1 green bell pepper, cored, seeded and chopped
• 1 red bell pepper, cored, seeded and chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (or more if you like it hot)
• 1 tablespoon ground coriander
• 1 1/2 teaspoons salt
• 1 can diced tomatoes, with their liquid (or equivalent fresh)
• 1 cup green or coral lentils (or brown or whatever)
• 3 cups cooked red kidney beans (or equivalent of dried variety – soaked overnight)
• 1 1/2 cups cooked black beans, drained (optional)

1 can sweetcorn

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 minutes, until vegetables are softened but not browned. Add lentils, beans, oregano, cumin, chili powder and salt. Stir to blend and cook a few more minutes.

Add tomatoes and 3-4 cups water. Gently simmer over low heat, uncovered, for 20 minutes, stirring occasionally. Keep adding more water if the chili starts to become dry. Add 1-2 tablespoons flaxmeal if the chili is too runny. Garnish individual bowls with green or red peppers, fresh coriander or plain yogurt, if desired.
For a complete balanced meal, eat with basmati rice, quinoa, tacos or any other of your favourite grains.