Green Chili

Method

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and cook for about 5 minutes, or until softened. Stir in the minced jalapeño and garlic; cook for an additional minute.

Add the vegetable stock, cannellini beans, green lentils, salsa verde, green chilis, corn, cumin, oregano, bay leaves, chili powder, and salt to the pot. Bring to a boil, then reduce the heat and let it simmer on medium-low for about 15 minutes.

Remove 1 cup of the chili and blend it with a stick blender until smooth, then stir it back into the pot. Alternatively, you can blitz just a small amount of the mixture directly in the pan to achieve a thicker texture. This will enhance the flavour of the chili naturally without the need for thickeners.

Serve the chilli with avocado, spring onions, our thick and creamy coconut milk yog, a sprinkle of coriander and rice, if so desired.