Burnt Aubergine Veggie Chilli
This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings
Method
Based on 4 servings, adjust as needed.
Step 1
If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour but will still work). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
Step 2
In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
Step 3
Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
Step 4
Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Cook the rice at this point according to the packet instructions. Serve the chilli hot over rice with some vegan yoghurt, vegan cheese and tortilla chips if you like.
- Ingredients
- Based on 4 servings
-
4 tbsp Vegan Plant Based Yoghurt 1x Alpro Plain No Sugars Soya Dairy Free Yoghurt Alternative 500g -
60g Vegan Cheese, grated 1x Pure Plant Based Grated Vegan Cheese 160g -
0.25 tsp Chilli Powder 1x Sainsbury's Mild Chilli Powder 44g -
220g Brown Rice 1x Ben's Original Classic Wholegrain Microwave Rice 220g -
20g Dark Chocolate, finely chopped 1x Stamford Street Co. Dark Chocolate 100g -
200g Tortilla Chips 1x Stamford Street Co. Tortilla Chips 200g -
30g Dried Red Lentils, rinsed 1x Sainsbury's Dried Red Lentils 500g -
1 tbsp Olive Oil, or rapeseed oil 1x Sainsbury’s Sunflower & Extra Virgin Olive Oil 500ml -
2 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
1 Tin Kidney Beans 1x Sainsbury's Red Kidney Beans in Water 400g (240g*) -
0.5 Lime, juiced 1x Sainsbury's Limes -
3 tbsp Dark Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
2 tsp Sweet Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
10g Coriander 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tsp Cinnamon 1x Sainsbury's Ground Cinnamon 38g -
1 Red Onion, diced 1x Sainsbury's Red Onions Loose -
1 Aubergine 1x Sainsbury's Aubergine -
2 Carrots, peeled and finely diced 2x Sainsbury’s Carrots Loose -
70g Dried Green Lentils, or puy lentils 1x Sainsbury's Dried Green Lentils 500g -
400g Chopped Tomatoes 1x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g -
2 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
800ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g