Black Bean & Lentil Chilli

Plant based Bean & Lentil Chilli

Plant based, Vegan, Vegetarian & super tasty!

10 Portions & ideal to batch cook for a healthy week.

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.

Ideal to make the day before as it reheats well.

  • 1 tablespoon olive oil
  • 1 large onion
  • 2 sticks celery
  • 3 carrots
  • 2 cloves garlic
  • 2 tsp (flat) chilli powder
  • 1 dessertspoon chipotle paste
  • 2 tsp ground cumin
  • 1 tsp mixed spice
  • 1 bay leaf
  • 750 ml water
  • 410 g puy lentils
  • 500g passata
  • 1 tin black beans, drained & rinsed
  • 1 tin kidney beans, drained & rinsed
  •  1 tin sweetcorn, drained & rinsed
  • 1 red pepper
  • Good pinch sea salt & black pepper
  • 2 dessertspoons maple syrup (optional)
  • 1 vegetable stock cube/pot
  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.
  4. Add in the carrots, cook for a further minute before adding in the chilli powder, paprika, chipotle, all spice & cumin.
  5. Stir to combine & gently continue to cook for 2 mins.
  6. Add in the stock, passata & water.
  7. Stir well, bring to a simmer before adding in the bay leaf & washed lentils.
  8. 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).
  9. Add in the beans, corn & maple syrup (if using as this is optional), cook for a further 20 mins on the cooker or 30-45 in the slow cooker.