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Veggie chilli “not” con carne served with baked sweet potato

A super simple one pot recipe that can be prepared in advance and is a great one if you want to do some batch cooking and fill up the freezer. This is a super healthy and high protein meal full of nutrition.

  • Cuisine: Lunch or Dinner
  • Preparation Time: 25 Minutes
  • Cooking Time: 1 hour
  • Total time: 1 hour and 25 Minutes
  • Servings: Makes 10 Portions
  • Allergens: NONE
  • Requires: Chopping board, chefs knife, large saucepan, wooden spoon, oven and a tin opener


  • 5 small sweet potatoes
  • 10ml olive oil
  • 1 large red onion
  • 2 cloves of garlic
  • 2 small carrots
  • 1 whole courgette
  • 3 whole bell peppers (1 red, 1 green, 1 yellow)
  • Sea salt
  • Ground black pepper
  • 1 vegetable stock cube (300ml of water)
  • 175g green lentils
  • 175g button mushrooms
  • 20g tomato puree
  • 2 x 400g tins chopped tomatoes
  • 1 teaspoon mild chilli powder
  • 1 teaspoon ground cumin
  • 100g frozen peas
  • 2 x 400g tins kidney beans


  • Pre heat oven at 200ºc and cook the potatoes ready to serve with the chilli.
  • Heat a large saucepan to a medium heat and add the oil.
  • Dice the onions, garlic, carrot, courgette and peppers and add them to the pan with some salt and pepper and cook in the pan so they start to soften (5-10minutes).
  • Make up the veg stock with the water and add this to the pan with the green lentils and leave on a medium heat to simmer for 15 minutes to cook the lentils.
  • When they are nearly cooked add the mushrooms and simmer for a further 5 minutes.
  • Add the tomato puree and chopped tomatoes along with the ground spices, peas and kidney beans
  • Leave to simmer for 10 more minutes and then the chilli is done. Season well.

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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