Project Description

Bean Chilli

Bean & Lentil Chilli.

  • 1 tbls olive oil
  • 1 large onion, chopped
  • 2 sticks celery
  • 3 carrots peeled & diced
  • 2 cloves garlic minced
  • 2 tsp chilli powder (reduce by half for a milder chilli)
  • 2 tsp paprika
  • 1 dessertspoon chipotle paste, (reduce this for a milder chilli)
  • 2 tsp ground cumin
  • 1 tsp mixed spice
  • 1 bay leaf
  • 1 stock cube
  • 750 mls water
  • 400 g lentils
  • 500g passata
  • 1 can black beans
  • 1 can kidney beans
  • 1 tin (240g) sweetcorn
  • 1 green pepper, diced
  • 2 tablespoons honey
  • Pinch salt & pepper
  1. Dice all your vegetables.
  2. Mince the garlic.
  3. Heat the oil in a large saucepan, add in the onion, garlic, celery, green pepper & cook for 2 mins on a low heat to soften. Add in the carrots, cook for a further minute. add in the chilli powder, paprika, chipotle, all spice, cumin. Stir to combine & gently continue to cook for 2 mins. Add in the stock cube & water. Stir well. Then add in the bay leaf & washed lentils. Bring to the boil, simmer for approx. 30 Mins.
    (If using the slow cooker to finish this you can add it in now & cook on high heat for 45 -60 mins).
  4. Add in the beans, corn & honey (if using as this is optional), cook for a further 20m mins on the cooker or 30-45 in the slow cooker.

To serve; Serve with rice (calories not included above), on its own in a bowl or add some diced avocado, a squeeze of lime, chopped coriander & a drizzle of Natural yoghurt to cool it down if you find to too spicy.