Vegan Chilli with Emmer Wheat (Farro)
plant based chilli using fresh produce and rice spices cooked in 15 mins
Mexican, plant based, vegan
Plant based, Vegan
wok or deep frying pan
chopping board with sharp knife
Packet of cooked Puy lentils
medium fresh chilli
chopped fresh coriander
Emmer wheat (farro)
chop the onions and peppers and gentle fry in a little olive oil for a few minutes to release the flavours.
Now add the chopped mushrooms and stir.
After a few minutes, add a slug of water and put the lid on to steam the mushrooms.
Once the mushrooms are cooked, add the lentils, black beans (rinsed), tinned tomatoes and all the dry spices
Stir occasionally if it feels too dry more water and stir.
Now put boiling water into a pan and add enough emmer wheat for 4 people and boil for 10 mins. Add the sweet corn to the wheat and drain ready to serve.
Add chopped coriander and the fresh chilli to the chilli stir and serve.
The Emmer Wheat (Farro) has a lot more protein than rice and is hard to over cook.
Tried this recipe?