2 Bean and brown lentil chilli, vegan

Updated: Jan 28, 2020

This is a ridiculousy easy, and very cheap to make recipe. It is healthy, packed with protein and fibre and very tasty. It cooks well in advance, freezes and reheats beautifully. This chilli is great served simply with rice, but is lovely with nachos and in burritos too


80g dried brown lentils, soaked overnight

1 medium onion, peeled and finely chopped

5 fat garlic cloves, peeled and crushed

1 medium spiced chilli, thinly sliced

1 tbsp vegetable oil

1 500g carton of passata

1 400g tin black beans, drained and rinsed

1 400g tin of kidney beans, drained and rinsed

1/2 tbsp chipotle paste

1/2 tsp oregano

1/2 tsp ground coriander

Salt and pepper to taste


Rinse the soaked lentils and cover with water in a pan. Bring to the boil, loosely cover with a lid and cook on low for around 15 minutes until soft but not mushy, drain the liquid away

Add the oil to a large pan and heat on medium. Add the onions and cook for 2 minutes until starting to soften slightly, add the garlic and the chilli and cook for another 2 minutes

Add all the ingredients to the large pan, cover loosely and cook on a low heat for 25 minutes, stirring occasionally

Serve in burritos, jacket potatoes, with nachos, with rice and enjoy!

Lentil and 2 bean chilli served with turmeric rice, and nachos with vegan cheese and sour cream, and spicy salsa


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