Sunset Chilli

My Husband loves this, and will certainly be something we will be having regularly now!

Another super healthy dish that’s hearty and delicious!


Coconut Oil (or other healthy Oil)
1 White Onion
1 TBSP Garlic
2 tsp Chilli Powder
1 tsp Coriander (I grind up seeds)
1 tsp Cumin
1 tsp Thyme
1 tsp Smoked Paprika
Black Pepper
1 TBSP Tomato Puree
2 Large Carrots or 4 small
2 Celery Sticks
1/2 Large Butternut Squash
1 tin Chopped Tomatoes
1/2 ltr Veg Stock
1 tsp Liquid Smoke
2 TBSP Vegan Worcester Sauce
200g Split Red Lentils
1 tin Red Kidney Beans

Chop up Mr Onion Face and sweat it in some Coconut Oil and all of your Spices until nice and soft. No burny burny action! Add your Garlic and Tomato Puree and cook for a few minutes.


Oh my Lordy that smells gooood! Throw in your Squash, Carrot and Celery from the other side of your kitchen. Sometimes it’s easier to squat on the top of a nearby counter to do this. Your call.


Cook for 8 minutes. Stirring occasionally, although if you like more crunch to your Veg, cook for less time, if you want it to break down a little more, guess what… that’s right, cook for longer!


Topple in your Chopped Tomatoes, Liquid Smoke and Worcester, give it a good spoon whirl and cook off for 5 minutes.


Add one Bean at a time, and the same with the Lentils, until you realise i’m winding you up (about 27 Lentils in) and tip them all in with an eyeroll. Hehe!


Pour in the Veg Stock and bring to a boil. Calm the temperature down to a low heat and simmer with the lid on for 10 minutes.


If you aren’t using a non stick pan, check now and then to make sure it isn’t conspiring against you and making a burnt veggie biscuit at the bottom of the pan!

Take the lid off and simmer for 10 more minutes until there is just enough Sauce to coat the Veg and let the Lentils cling to everything else.

You did it!

Best served with Turmeric Brown Rice. Simply add 1 tsp of Turmeric to your boiling Rice water and cook as normal.

Munch the lot.