
Lentil and bean chilli
https://www.coop.co.uk/recipes/lentil-and-bean-chilli
This hearty vegan chilli from author and YouTube vlogger Madeleine Olivia is a brilliant dish to make ahead of time
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 107g
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Ingredients
- 300g Co-op basmati rice
- 1 tbsp Co-op olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1-2 red chillies, deseeded and finely chopped
- 1 tsp each paprika, chilli powder, ground cinnamon and cumin
- 1 red and 1 yellow pepper, chopped
- 100g Co-op dried red split lentils, rinsed
- 500ml vegetable stock, made with 1 stock cube
- 400g can Co-op red kidney beans, drained and rinsed
- 400g can Co-op chickpeas, drained and rinsed
- 2 x 400g cans Co-op chopped tomatoes
- 2 tbsp tomato purée
- ½ x 25g pack coriander,stalks and leaves chopped separately
- 1 avocado, sliced, and lime wedges, to serve
Method
- Cook the rice according to the pack instructions
- Meanwhile, heat the oil in a large pan and cook the onion for 3-4 mins, until softened
- Add the garlic and half the chilli, then cook for another 2 mins
- Stir in the spices, along with a splash of water, then cook, stirring, for 2 mins
- Tip in the peppers and stir again
- Add the lentils to the pan with the stock, kidney beans, chickpeas, chopped tomatoes and tomato pureé
- Bring to the boil, then reduce the heat and simmer for 35-40 mins
- Once the veg is tender and the liquid reduced, season, adding more chilli, if you like
- Stir in the coriander stalks
- Serve the chilli with the rice, avocado and lime wedges, scattering over the coriander leaves to finish