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‘CAMPGROUND CHILLI – OIL FREE, GLUTEN FREE, ALLIUM FREE
As a couple of chilli fans, we have a lot of great recipes for our favourite food – but this one is by far the easiest and one of our favourites too! We make it all the time when we’re on the move from place to place, hence the name ‘Campground Chilli’. You won’t find a faster, more delicious chilli to cook from scratch!’
Recipe from Camper Van Kitchen
¼ cup water
1 whole capsicum, diced
1 tsp oregano
1 tsp cumin
1 tsp chilli powder
2 tsp paprika
2 x 400g tins chopped tomatoes
1 x 400g tins brown lentils, drained and rinsed
1 x 400g tins black beans, drained and rinsed
1 “beef style” vegan stock cube (or stock cube of choice)
Heat the water in a large pan over a high heat.and add the diced capsicum. Cook for 2-3 minutes, reduce the heat and add in your oregano, cumin, chilli powder and paprika, stirring to combine. Next add your tomatoes, brown lentils, black beans and stock cube. Mix well and bring to the boil. Reduce the heat and let simmer for 25 minutes.