Lentil & Bean Chili

Lentil and Bean Chili

Another vegetarian dish that's simple to make, economical and perfect on these cold late winter evenings. It's a good standby too as you can vary the beans and veg to suit whatever might be lurking in the fridge.  You can change the lentils and beans to canned if you prefer but if you use the dried type remember to soak them the night before. (Unless you use red lentils).


Lentil & Bean Chili

  • 1 Large onion - chopped
  • 2 Carrots - sliced
  • 1 clove of garlic - crushed
  • 1 tablesp. olive oil
  • 1 teasp. hot chili powder
  • Large pinch of cumin, cinnamon & smoked paprika
  • 1 Sweet red pepper
  • Can tomatoes - chopped if whole
  • 10 fl.ozs. stock or half white wine/half water
  • 3 ozs. Red lentils
  • 1 tablesp. tomato puree
  • 4 ozs. frozen peas
  • Can red kidney beans
  • 2 teasps. chipotle chili paste
  1. Cook the onion and carrots slowly in the oil for 10 minutes until softening but not brown.  Add the garlic half way through.
  2. Add the spices - not the paste - and fry for 2 minutes.
  3. Add the washed and drained lentils and pepper and cook for 2-3 minutes.
  4. Add the tomato puree, tomatoes, peas and stock and bring slowly to the boil.
  5. Simmer until the lentils are cooked - about 20 - 30 minutes.
  6. Add the chipotle paste, black pepper and kidney beans.
  7. Simmer slowly for 15 - 20 minutes before serving with rice, soured cream or however you like your chili.  

(Click on any photo to enlarge


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