THREE BEAN CHILLI

Enjoy this tasty chilli alone, on a baked sweet potato, or on a bed of brown, red or black rice. Serves 4

500ml Vegetable Broth (see page 46)

1 red onion, chopped

1 pepper, seeded and chopped 2 garlic cloves, minced

1 small hot chilli pepper, seeded and minced

200-300g chopped mushrooms 2tbsp chilli powder, or to taste

56g tomato puree from a jar

400g tin (preferably BPA-free) or Tetra Pak carton salt-free chopped tomatoes, undrained

100g dried red lentils

95g dried kidney beans, cooked, or 425g tin (preferably BPA-free) or Tetra Pak carton salt-free kidney beans, drained and rinsed

95g dried black beans, cooked, or 425g tin (preferably BPA-free) or Tetra Pak carton salt-free black beans, drained and rinsed

2tbsp Umami Sauce (see below) 5mm piece of fresh turmeric, grated (or ¼tsp ground turmeric) 1tbsp Savoury Spice Blend (see page 46), or to taste

½tsp smoked paprika

¼tsp ground black pepper

In a saucepan, heat 250ml broth. Add the onion and pepper and cook for 5 minutes. Add the garlic, minced chilli and mushrooms, then stir in the chilli powder and tomato puree. Add the remaining 250ml broth and the other ingredients, and simmer for about 50 minutes, until the lentils are tender. Season to taste.