Proper Chilli

50 minServes 8–10

A vegetarian chilli built on lentils, beans, grains and spices, lifted by fresh ginger and cocoa for depth and roundness.

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prepGet out your biggest pot
olive or rapeseed oil	Cook onions, garlic, ginger & chilli, 10 min	Stir in chilli powder, paprika & cumin, 1–2 min	Add chipotle, tomatoes, lentils, bulgur, quinoa, beans & cocoa	Add stock, simmer 30–35 min until deep & flavoursome	Taste, season, serve with yoghurt & thyme oil
2 medium onions, peeled and finely chopped
8 cloves garlic, peeled and finely chopped
1 thumb-size piece fresh ginger, peeled and finely chopped
1 red or green chilli, finely chopped
1 tsp good chilli powder
2 tsp smoked paprika
1 tbsp cumin seeds, bashed
1 heaped tbsp chipotle paste
3 × 400 g tins chopped tomatoes
2 tins cooked Puy lentils (about 500 g), drained
100 g bulgur wheat
100 g quinoa (red or regular)
1 × 400 g tin small beans (haricot, black or black-eyed)
1 heaped tbsp good cocoa powder
1–2 litres / 1–2 litres vegetable stock
6 tbsp olive oil (for thyme oil)	Mix olive oil, chillies & thyme with salt & pepper
2 green or red chillies, finely chopped (for thyme oil)
small bunch fresh thyme

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