Page 18 - Vegan Food & Living (February 2020)

One pot R E C I P E S

Bean and lentil chilli

By Meridian (www.meridianfoods.co.uk)
Serves 4 | Prep 10 mins | Cook 30 mins |
Calories 411 (per serving)
1 tbsp vegetable oil 150ml ( ⁄3 cup) vegan
2

1 onion, finely diced red wine (optional)
2 garlic cloves, crushed 400g tin (1¾ cups) of
chopped tomatoes
2 carrots, finely diced

400ml (1¾ cups)
1 red pepper, deseeded
vegetable stock (550ml
and diced
(2 ⁄3 cups) if you aren’t
1
1-2 tsp chilli powder – hot using the wine)
or mild, depending on 2 tbsp Meridian Smooth
your preference
Almond Butter
2 tsp paprika
2 x 400g tins (3 cups) of
2 tsp ground cumin green lentils, drained
2 tbsp tomato 400g tin (1¾ cups) of
purée (paste) pinto beans, drained

2 tbsp flour 1 tsp cocoa powder
1 Heat the oil in a large saucepan, add the onions and garlic
and cook over a medium heat for 3-4 minutes, stirring
regularly, until they start to soften. Add the carrots and
pepper to the pan, stir well, put the lid on and cook for
Butternut squash risotto 8-10 minutes stirring occasionally.
2 Sprinkle in the chilli, paprika and cumin and cook for a
By Alison Clarkson for Meridian (www.meridianfoods.co.uk) minute. Stir in the tomato purée, then sprinkle over the
Serves 4 | Prep 10 mins | Cook 30 mins | flour. Stir and cook for 1-2 minutes.
Calories 493 (per serving)
3 Pour in the red wine, if using, and stir well. Add the tin of
1kg (7 cups) butternut squash, chopped into tomatoes and continue to stir as you add the stock.
bite-size chunks 4 Bring to a simmer, then stir in the almond butter, lentils,
2 tbsp olive oil beans and cocoa. Season well.
1 onion, finely diced 5 Leave the chilli to cook for 10 minutes, stirring occasionally,

2 garlic cloves, finely sliced until the sauce has thickened.
250g (1¼ cups) pearled spelt or barley 6 Serve with your choice of rice, nachos or tacos and
avocado, salsa, coriander and lime.
1.3 litres (5½ cups) vegetable stock (broth)
2 tbsp Meridian Smooth Almond Butter

8-10 sage leaves, finely sliced A classic one-pot chilli
1 Preheat the oven to 220°C/Gas Mark 7. Chop the squash,
put it in a roasting tin, toss in 1 tbsp oil and season. Roast with pinto beans and lentils
for 25-30 minutes until browned at the edges.
2 When the squash has been roasting for 10 minutes, heat
the remaining oil over a medium heat and cook the onion for texture, a little red wine
for 5 minutes, then add the garlic. Continue to cook for
another 3-5 minutes until all is soft but not browned. and even a dash of cocoa to
3 Tip in the spelt or barley and stir to coat in oil. Tip in half
of the stock and stir until it is absorbed. Continue adding enhance all the flavours
half of the remaining stock and stirring until absorbed.
Check that the grain is cooked through, if not, then add
more stock until it is done.
4 Stir in the almond butter until it is blended. Stir in the sage
leaves and the, now roasted, squash. Taste and season.
Serve immediately.
13.7g 1.7g 0.03g 10.1g 14.5g 10.3g 1.9g 0.53g 10g 18.2g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

18 VEGANFOODANDLIVING.COM