RECIPE: Vegan Chilli with Lettuce Wraps

Chilli is one of those dishes that people love and it's unbelievably easy to make. That said, the traditional chilli con carne can be really unhealthy. I remember when I was younger my Mum would serve my Dad a shit-tonne of boiled to death white rice with ladles of high-fat beef mince chilli. Not to hate on my Mum but that's what my Dad would eat in one sitting!

Since becoming more health conscious and enjoying vegan food more than meat-based dishes, I have been keen to take my favourite dishes and update them for my health-focussed lifestyle. Today's recipe ditches the rice and instead uses whole lettuce leaves to create 'cups'. I guess this dish is a mix of chilli and tacos, but hey either way it's delicious.

Of course you can swap in any veggies you feel like but I adore how many veggies we packed into this dish. Who needs meaty plates full of carbs when you can have this?

Ingredients - Serves 2

• 1 white or red onion, finely chopped
• 2 carrots, chopped
• 1/3 red cabbage finely shredded
• 1/2 cup frozen peas
• 1/2 cup frozen sweetcorn
• 1 tin of kidney beans
• 1 tin of chipped tomatoes
• 2 spring onions, chopped
• 2 whole baby gem lettuces with the leaves taken off
• 2 tsp cumin
• 2 tsp of paprika (smoked if possible)
• 1 tsp of chilli powder (more if you're feeling brave)

Method

• Start by gently frying the onion off in a little oil. Add in the carrots and shredded red cabbage and gently sweat those down until they start to soften. If you want to add meat then this is the time, allowing it to brown.
• Add the spices and allow to fry for 1 minute to release the aromas then stir into the veggies.
• Chuck in the kidney beans and chopped tomatoes then turn down to a summer for 10 minutes. 
• Add in the peas and sweetcorn for 3-4 minutes.
• Arrange your lettuce leaves in a fan then ladle on your vegan chilli. Top with chopped spring onions for a touch of freshness.
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