We reinvented this meaty classic with a delicious vegetarian twist. Swap the mince out for protein-packed lentils. Scoop our chilli-con-lentils with crunchy tortilla chips and you’ll have a Mexican feast on your hands for meat-free Monday.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the tortilla chips
Vegetable oil, to grease
4 tortillas
1 tsp salt
For the chilli
Vegetable oil, to fry
1 onion, peeled and chopped
½ red pepper, sliced
2 chillies, seeded and chopped
3 cloves garlic, peeled and chopped
½ tsp cinnamon
1 tsp ground cumin
1 tsp dried thyme
400g tin four-bean mix, drained and rinsed
250g brown lentils, cooked according to packet instructions
400g tin chopped tomatoes
1 tbsp tomato paste
½ cup flat-leaf parsley, roughly chopped
Salt and black pepper

METHOD
For the tortilla chips
1. Preheat oven to 180°C and lightly oil a large baking tray.
2. Stack the tortillas and slice into 8 wedges.
3. Arrange, in a single layer, on the baking tray and bake for 6 minutes.
4. Turn the chips over, sprinkle with salt and bake for a further 5 minutes, until crisp.
For the chilli
1. Heat oil in a large pan over medium heat.
2. Add the onion, red pepper, chillies, garlic, cinnamon, cumin and thyme. Fry for 3 minutes.
3. Add the beans, lentils, chopped tomatoes and tomato paste. Turn the heat down, cover and simmer for 15 minutes.
4. Add the parsley and season.
5. Serve with the tortilla chips.