Mushroom & Lentil Vegan Chilli


  • 1 large red onion 
  • 2 cloves of garlic 
  • 8  chestnut mushrooms
  • 1/2 small red pepper, diced
  • 200g red lentils (soaked for 1 hour and rinsed)
  • pinch of sea salt
  • 1 cube of vegetable stock 
  • 2 tins of chopped tomatoes
  • 2 cans of red kidney beans (rinsed)
  • 1 tbsp sweet paprika 
  • 1 tsp chilli powder 
  • 1/2 tsp chilli flakes (optional)
  • 2  tsp cumin powder 
  • 1 tsp turmeric powder 
  • freshly ground pepper 
  • water


  1. Chop the onion and fry until soft, add garlic.
  2. Place a little more oil into the onions and add all the powdered herbs and spices. Cook for a minute.
  3. Chop up the mushrooms and add to the onions. Stir and cook until they release their juices. Add the diced red pepper, veg stock, salt and pepper.
  4. Rinse the red lentils and kidney beans and place in the saucepan. Now add the cans of tomatoes and enough water to cover all ingredients and a little more. Place on a low heat on the hob and cook for one hour. 
  5. You may need to add more water if the liquids evaporates. 
  6. The chilli is even nicer the next day when all the spices mature in flavour.
  7. Serve with basmati rice and salad. I love guacamole so always have some on the side.

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