Badger-friendly Chilli

I'm furious that the government and the NFU are pressing ahead with the pilot badger culls in Somerset and Gloucestershire. My MP is writing nonsense to me trying to justify it all by saying badgers are killing all the hedgehogs and bees (! honestly - smacking of desperation there, Nick Boles!)

I refuse to support beef farmers who are supporting their union in wanting to exterminate badgers and therefore I won't be eating or buying beef in the future.

I don't eat much meat as it is but I will miss a nice hot Chilli Con Carne. I have therefore devised a delicious meat-free vegetarian alternative for those who want to join me in boycotting beef. Here's the recipe (barring the oil for frying the onion and garlic, it's also sin free on a Slimming World Green Day!)

Serves two greedy adults with enough left over for lunch for two the next day with a buttered jacket potato, DH says he prefers this version to the one I make using beef mince.

• Slurp of olive oil
• 1 large finely chopped onion
• 3 rounded tablespoons of green puy lentils
  
• 3 rounded tablespoons of red lentils
  
• 1 500g carton of passata (or large can of tinned plum tomatoes including juice)
• Half a pint of stock (preferably vegetable but if you don't mind it not being vegetarian, chicken would be fine too) I use half a teaspoon of Vecon (available from bigger Holland and Barratt shops) but go easy on the salt if you use it because it's highly seasoned already
• 4-5 medium carrots finely diced (around 400g)
• Sliced green pepper
• Can of red kidney beans drained and rinsed
• 2 level teaspoons chilli powder (or add however much you like to make it as hot as you prefer!)
• 1 rounded teaspoon of cumin
• A little salt to taste

1. Fry the onions and garlic on a low heat until softened
2. Add lentils and stir til coated in the oil
3. Pour in the passata or tinned tomatoes and the stock
4. It will seem quite liquid at this point but don't worry, the lentils will swell and absorb a lot of liquid
   
5. Add tomatoes and green pepper
6. Season with chilli powder and cumin
7. Bring to the boil and simmer for around half an hour, checking it's not getting too dry - add a little more Water if it needs it
8. Add the kidney beans, simmer for a further 15 minutes
9. Check seasoning, add salt to taste if required
10. Served in my photograph with boiled brown rice

By adjusting the seasoning and some of the ingredients, this can also be adapted for spaghetti bolognaise or cottage pie.

Enjoy!