Cooking meat free in our kitchen is something I love being able to do where I can, and recreating a fav Chilli con carne without the meat was my next recipe to give a go, and it did not disappoint.
1 can kidney beans, drained and rinsed
1 can lentils, drained and rinsed
1/3 cup corn kernels
2 tsp minced garlic
1 can diced tomatoes
1/2 onion, diced
4 silverbeet leaves, diced
Handful of cherry tomatoes
Salt and Pepper
Mexican Chilli Powder
Preheat oven to 160. In a small dish, add whole cherry tomatoes, fresh basil leaves, salt, pepper, garlic powder and olive oil. Bake for 40 minutes.
Add olive oil to a big pan and add the onion. Fry until golden on a medium heat. Drain and rinse the lentils and kidney beans. Add these to the pan along with the minced garlic, corn kernels, silverbeet, canned tomatoes, chilli paste and mexican chilli powder. Add as little or as much chilli to your preferred taste. Mix, cover and leave to cook on a low heat, stirring occasionally.
Once the cherry tomatoes have cooked, serve the lentil mix with the roasted cherry tomatoes on top. Serve with rice.