Heat a deep frying pan over medium heat. Once the pan is hot, add ½ tablespoon of olive oil, onion, and garlic. Stir fry for about 30 seconds.
Add the chopped celery and carrot. Continue to cook for 1-2 minutes before adding in the red pepper along with a pinch of salt. Cook until the vegetables start to soften.
Add the ground cumin, coriander, chili, black pepper. Give it another stir. Then add in the zucchini, chili.
Add in the red lentils, chopped tomato, and vegetable stock. Stir to combine. Bring it to a boil then reduce heat to simmer. Let it sit there while we cook our vegan meat.
Heat another frying pan. Add the other ½ tablespoon of olive oil and the vegan minced meat. Stir and cook until the vegan minced meat start to brown a little.
Add the minced meat and cooked black beans to the chili mixture. Taste to add more salt and pepper as needed. You can also add balsamic vinegar, tomato paste, and smoked paprika at this stage to give it more flavor. Cover to cook for about 20 minutes. Check it occasionally and add hot water to cook as needed.
Finally, add some chopped fresh coriander and a squeeze of lime juice. Serve with warm rice. Enjoy!
Video
Notes
Storage: Store in an air-tight container in the fridge for 3-5 days.