Prep 15 mins
Cook 30 mins
Packed with veggies and with just enough meat to give it a meaty, carnivorous kick, this chili is a great way to have a meat-based dinner on a budget, or to force-feed some vegetables and legumes into that plant-resistant man in your life.
- 1 red onion, roughly chopped
- 1 teaspoon olive oil
- 1 garlic clove, crushed
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon white pepper
- 2 carrots, finely diced
- 1 eggplant, finely chopped
- 2 celery ribs, finely sliced
- 1 (425 g) can lentils, drained (or 1 cup cooked lentils)
- 350 g beef mince
- 1 (425 g) can tomatoes
- 1 tablespoon tomato paste
- 1 cup water
- 1 beef stock cube
- Sauté the onion and garlic in the oil until fragrant. Add spices and stir.
- Add the carrots, eggplant and celery. Sauté until the vegetables are just starting to soften.
- Add lentils and mince. Stir well, breaking up the meat, until the mince is well browned. You can drain off remaining fat at this point by pouring the mix into a sieve and pressing with the back of the spoon you were stirring with, but don't bother with this if you're not worried about calories too much.
- Add all remaining ingredients, mushing up the stock cube against the side of the pan. Reduce heat and simmer for about 30-40 minutes.
- Serve alongside steamed greens, cornbread, on top of corn chips, as a pasta sauce, over rice, topped with guacamole - or just in a bowl!
This is a good budget mid week meal .I served it with brown rice. It is very versatile which is great.