This is my very basic chilli and I add other things to it as and when I have them.
2 tbsp sunflower oil
1 large onion (chopped)
1 large carrot (chopped)
2 gloves of garlic (crushed)
1 green pepper (deseeded and chopped)
1 red pepper (deseeded and chopped)
100g green lentils (washed)
1/2 tsp of chilli powder
1 tsp ground cumin
Pinch of cayenne pepper
1 bay leaf (optional)
3/4 pint of vegetable stock (keep the water from when you boil vegetables and freeze it, it makes great free vegetable stock)
225g cooked red kidney beans (I cook my own rather than buying tinned it’s cheaper)
396g chopped tomatoes (or one tin if you are using tinned ones)
225g cooked chickpeas (again I do my own rather than tinned because it’s cheaper)
Heat the oil in a large saucepan and cook the onion, carrot, garlic, green and red pepper over a moderate heat for 10 minutes until softened.
Add the lentils, chilli, cumin, bay leaf, cayeene , tomatoes and stock. Bring to boil and then reduce heat and simmer covered for 50 minutes. If you want to save on the electric or gas use a hay box at this point and leave for 1 1/2 hours, check it and if not done leave for another half hour.
Stir in kidney beans and chickpeas and simmer for 10 minutes until the lentils are tender but not mushy.
If you have used a bay leaf remove it.
Leave to cool then bag it into individual portions and freeze.
You can subsitute so many things depending on what you have growing in the garden and what you may have bought cheaply. I have added green beans from the garden, peas from the freezer, Courgettes just about any veg really. When peppers were very expensive to buy I just left them out and chucked other veg in (do this at the adding kidney beans stage). I have even chucked in a dented tin of baked beans instead of the chickpeas before and it still tasted fine.
Serve with rice or any kind of wrap or even on it’s own.