Vegetarian Lentil Chilli
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tsp coconut oil
- 1 large onion
- 1 pepper, chopped
- 2 tsp garlic, minced
- 175 g red lentils (rinsed)
- 600 ml vegetable stock
- 1 tsp chilli powder
- 2 tbsp Mexican/fajita seasoning
- 1 tbsp balsamic vinegar
- 2 tbsp tomato puree
- 250 g kidney beans (washed and drained weight)
- Pinch of black pepper
Method
- To make the vegetarian chilli, heat the coconut oil in a large pan on medium heat and add the onion and pepper. Lightly fry for around 5 minutes until the onions start to turn golden brown.
- Add the garlic and fry for a further 30 seconds to a minute.
- Add all of the remaining ingredients, reduce the heat to low, pop a lid on and gently simmer for around 45 minutes.
- Be sure to stir the pot every 15 minutes or so and add a splash of water if the lentils soak up too much liquid and it starts to get too thick.
- Serve