My meat-free version of Chilli, as rich and flavourful as the meat version. I cheat and use beef cubes for flavour, but your choice. This makes us five meals for two when accompanied with rice and two veg, but “your mileage may vary”.
2 Tbs oil
large carrot, diced
1 stick celery, finely chopped
1 onion, chopped
1 tin tomato puree
1 tin chopped tomatoes
½-1 tin water
1 tin kidney beans (mash half of them)
½ tin brown lentils, rinsed
5 stock cubes
1 tsp hot chilli (level, rounded or heaped)
1 heaped Tbs cumin
1 tsp coriander
¼ tsp cardamon powder or 2 whole pods
2 tsp garlic granules
(1 Tbs cocoa powder)
½ tsp salt
Heat the oil and add the carrots and saute a couple min. Add the celery and cook a couple min more, then the onion for a bit.
Stir in the rest of the ingredients, with half the water or more as needed. Taste to check the seasoning. Simmer together for a while, 20-30 min or really slow for longer. Serve on brown basmati with a green veg, or however you prefer your chilli.