Sally Obermeder’s Vegan Chilli Con Carne

A healthy take on a much-loved classic, cook this up in big batches and freeze the left overs so you’ll always have a delicious meal on hand.


  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 brown onion, diced
  • 1 carrot, finely diced
  • 1 red capsicum, finely diced
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1 tbs ground turmeric
  • 1 tbs smoked paprika
  • 1 red chilli, thinly sliced
  • 1x 400g tin diced organic tomatoes
  • 2x 400g tin brown lentils, rinsed & drained
  • 1x 400g tin kidney beans, rinsed & drained
  • 500ml vegetable stock
  • Sea salt & black pepper


  • 2 avocados, diced
  • 2 tomatoes diced,
  • 1 red onion, finely diced
  • 1 lime, juiced
  • 1 red chilli finely chopped (optional)
  • Salt & pepper to taste


  • 1 cup sour cream
  • Corn chips


Step 1.
Heat olive oil in a large saucepan or casserole dish on medium heat, add the garlic, onion, carrot, capsicum and cook for a few minutes until slightly softened.

Step 2.
Add the spices and cook for a further 30-60 seconds or until fragrant.

Step 3.
Add the chopped red chilli (if using), tinned tomatoes, lentils and kidney beans. Mix through well and add salt and pepper, to taste. Cook for a few minutes, then add the vegetable stock. Bring to a gentle boil, then reduce to simmer for 30 minutes.

Step 4.
While the lentils are simmering, make the chunky guacamole by mixing all of the ingredients together.

Step 5.
Once the lentils are cooked, serve with chopped coriander on top. Sour cream is a delicious addition as are corn chips. We get the corn chips from the health food store to keep the dinner on the healthy side!

Serves 4-6