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| Look, it's not photogenic. But it tastes good, I promise. |
So I guess we are all looking to our cupboards for what we can make from pantry staples. And I've basically got chilli without the meat, but with the same punchy flavour and very similar texture.
And it's also meat-free! It isn’t strictly veggie the way I made it, I had just fried
some chorizo for quesadillas so I used that oil to fry off my onions for some
extra smoky depth of flavour. But you can very easily just use vegetable oil and
make this veggie/vegan.
I find it easier to stick to flavour profiles I know and
textures I like when I'm trying something new. I LOVE lentils and beans. I LOVE Mexican flavours. And I love
the versatility of Mexican food. Note - I did not use kidney beans because I hate them. Feel free to use them if they're your fave.
You could serve this on top of nachos, or with some guac,
sour cream, or salsa on top. It would be a lovely meat-free filling for tacos
or enchiladas. I had mine with mozzarella stirred through it while hot which
gives it some cheesy goodness, and scooped it up with a soft tortilla wrap.
