Ottolenghi Vegetarian Chilli Con Carne: A Flavor-Packed Recipe

Ottolenghi Vegetarian Chilli Con Carne combines hearty ingredients and bold spices to create a satisfying, plant-based version of classic chili. Inspired by chef Yotam Ottolenghi, this dish offers a unique twist that’s rich in flavor and free of meat. Using lentils, beans, and fresh vegetables, this recipe provides both protein and fiber, making it perfect for vegetarians and anyone craving a flavorful meal.

Why Ottolenghi’s Vegetarian Chilli Con Carne?

Chef Yotam Ottolenghi is known for his creative vegetarian dishes, using fresh, quality ingredients. This vegetarian chilli con carne combines spices and textures that replicate the depth of traditional chili. The blend of lentils, chickpeas, and beans provides a hearty texture, while spices like smoked paprika, cumin, and coriander add a warm flavor. Perfect for cozy dinners or meal prep, it tastes even better the next day.

Key Ingredients in Ottolenghi Vegetarian Chilli Con Carne

• Lentils and Beans: Both provide plant-based protein and a meaty texture, ideal for chili.
• Vegetables: Chopped bell peppers, tomatoes, and onions add sweetness and nutrients.
• Spices: Smoked paprika, cumin, coriander, and cinnamon give the dish its rich, smoky flavor.
• Tomato Paste and Stock: These ingredients enhance the chili’s depth of flavor.

How to Make Ottolenghi Vegetarian Chilli Con Carne

Ingredients

• 1 cup dried or 2 cups canned lentils (drained if canned)
• 1 can black beans, drained
• 1 can kidney beans, drained
• 2 bell peppers, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon (optional)
• 1 tbsp tomato paste
• 1 can diced tomatoes
• 2 cups vegetable stock
• Salt and pepper, to taste
• Fresh cilantro and lime for garnish

Instructions

1. Sauté the Vegetables: Heat olive oil over medium heat. Add onions, garlic, and bell peppers, and sauté until softened (5-7 minutes).
2. Add the Spices: Stir in smoked paprika, cumin, coriander, and cinnamon, cooking until aromatic.
3. Add Lentils and Beans: Mix in lentils, black beans, and kidney beans to coat them in the spices.
4. Build the Sauce: Add tomato paste, diced tomatoes, and vegetable stock. Simmer for 30-40 minutes until lentils are tender and chili thickens.
5. Serve: Garnish with fresh cilantro and a squeeze of lime.

Tips for Enhancing Ottolenghi’s Vegetarian Chili

• Adjust the Spice: Add fresh chili or cayenne for heat.
• Make it Creamy: Stir in vegan yogurt or coconut cream before serving.
• Freeze for Later: This chili freezes well for meal prep.

Health Benefits of Ottolenghi’s Vegetarian Chilli Con Carne

• High in Fiber: Lentils and beans aid digestion and support heart health.
• Rich in Plant-Based Protein: A balanced, protein-rich meal without meat.
• Antioxidant-Rich: Spices like paprika and cumin support immune health.

FAQs About Ottolenghi Vegetarian Chilli Con Carne

Can I Make This Chili in Advance?

Yes, it tastes better the next day. Store in the refrigerator for 4 days or freeze for 3 months.

What Toppings Go Well with Vegetarian Chili?

Try avocado, vegan cheese, green onions, or vegan sour cream for extra flavor.

Can I Use Different Beans?

Absolutely! Substitute with pinto beans, chickpeas, or others as desired.

Why Ottolenghi’s Vegetarian Chilli Con Carne Is Worth Trying

With bold flavors and nutritious ingredients, Ottolenghi’s vegetarian chilli con carne is a healthful, satisfying option for anyone seeking a meatless meal. This chili, perfect for cozy dinners or batch cooking, provides fiber, plant-based protein, and antioxidants. It’s a flavorful and nourishing twist on traditional chili that even non-vegetarians will enjoy.

For more on healthy oils, check our guide on black currant seed oil for hair loss, or learn how to eat Nigella seeds for additional wellness tips.