Lentil chilli is a meat free version of the popular spicy dish, Chilli con Carne. It is quick and simple to prepare and uses inexpensive ingredients. It is perfect for making in bulk either to feed a group or to save some for another day. And as it is made with only plant based ingredients it is suitable for vegans too.
Ingredients:
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 1 green or red pepper, chopped
- A handful of button mushrooms, quartered
- 220g split red lentils
- 400g tin chopped tomatoes
- 400g cooked kidney beans, drained and rinsed
- Vegetable stock
- 1 tablespoon tomato purée
For the spice mixture:
- 2 - 3 teaspoons mild chilli powder
- 1 teaspoon paprika
- Half a teaspoon cumin
- Half a teaspoon ground fennel
- 2 teaspoons oregano
- Half a teaspoon cocoa powder
- Whole red chilli
How to make lentil chilli
Soften the onion, garlic and pepper in hot oil. Add the mushrooms and return to the heat for a few minutes.
Add the tomatoes, vegetable stock, lentils, beans, spices and season. Bring to the boil and simmer until the lentils are cooked, adding more liquid if needed. Stir in the tomato purée shortly before serving.
Serve with rice, tortillas or jacket potato.
The quantities of spices can be varied to suit your own taste. To save time, a sachet of chilli seasoning could be used in place of the spice mixture and garlic.
This is a perfect store cupboard meal. If you have run out of peppers or mushrooms the lentil chilli will be just as tasty without them.
Lentil chilli can be stored in the fridge for up to 3 days or can be frozen. I find that it makes a perfect "ready meal" to keep in the freezer for busy days as it can be defrosted and reheated straight from the freezer.
Serves 4 to 5.
Another tomato based meal with pulses you may like to try is ratatouille with beans.
Leave a Reply