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Vegan lentil chilli

Vegan lentil chilli


Adding cocoa powder gives this dish an extra layer of flavour

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1587kj 377kcal
  • Fat
    Low 9%
  • Saturates
    Low 8%
  • Sugar
    Low 20%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 52g


  • 3 red onions, 2 diced, 1 sliced
  • 1 tbsp Co-op vegetable oil
  • 1 red pepper, diced
  • 1 tbsp ground cumin
  • 2 tsp mild chilli powder
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • 400g can Co-op chopped tomatoes
  • 4 tbsp cider vinegar
  • 2 tbsp Co-op Fairtrade light brown sugar
  • 125g Co-op dried red split lentils
  • 2 x 400g cans Co-op red kidney beans, drained and rinsed
  • 2 tbsp cocoa powder
  • Cooked Co-op basmati rice, to serve


  1. Put the diced onion and oil in a deep saucepan and fry on a medium heat for 5 mins, until almost soft
  2. Stir in the pepper and spices, cook for another 5 mins, then add the tomatoes, 2 tbsp of the vinegar, 1 tbsp of the sugar and the dried lentils
  3. Fill the tomato can with water and add to the pan, then half-fill again and add that too
  4. Bring to a simmer and cook for 15 mins
  5. While the chilli is cooking, mix the rest of the sugar into the remaining vinegar until dissolved, then pour over the sliced onion. Leave to pickle, stirring occasionally
  6. Add the kidney beans and cocoa powder to the chilli and simmer for another 5 mins, until the sauce has thickened. Serve with rice and top with the pickled red onion