Black and red bean chilli
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1 can black beans
- 1 can red kidney beans (or use whatever beans you have)
- ½ cup red lentils
- 1 can chopped tomatoes
- 1 tablespoon tomato paste
- 1 courgette, grated
- 1 carrot, grated
- ¾ cup vegetable stock (or chicken stock)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chilli flakes
1 Gently fry the onion and garlic in the oil until soft. Add all the other ingredients to the pot and stir well to combine. Bring to a simmer, then cook for about 20 minutes, until the lentils are soft and mushy and the liquid has evaporated.
2 Serve the chilli with rice or tortillas, salsa, salad, sour cream and your favourite taco condiments.
Nutrition Info (per serve)
Total fat 3.4g
–Saturated fat 0.5g
Dietary fibre 8.9g
Replace some or all of the red lentils with chicken, pork or beef mince for a meaty version.
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