10-Minute Lentil and Bean Chilli
10-Minute Lentil and Bean Chilli
SERVES 3
10 MINS PREP
COOKS IN 10 MINS
A delicious, super quick dinner idea to add to your repertoire. Serve this vegetarian “chilli” with nachos and all the trimmings or simply with some rice!
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
Whilst a chilli feels a bit old fashioned, it is a really tasty and protein-filled vegetarian meal - and if you are still a fan of nachos, this is a wonderful way of making them into something more special.
Ingredients
- 1 pack of The Spice Tailor Black Lentil Daal
- 1 tsp. vegetable oil
- ½ red bell pepper, chopped or ready-grilled peppers if you are short on time
- 2 tbs. tomato puree
- 1 can of kidney beans, drained
- 1 tomato, chopped
- ½ tsp smoked paprika
Serve with
- 1 large spring onion, finely sliced
- 3-4 tbs. light sour cream
- 1 tomato, chopped
- 1 avocado, diced
- 1 pickled jalapeno, chopped
- A large handful of grated Cheddar cheese or other
- Nachos, rice or soft tortillas to serve
Method
- Heat the oil in a pan, and fry the spices and chilli for 15 seconds. Fish out the whole spices, add red peppers and cook for 2-3 minutes. Add the tomato puree, smoked paprika, diced tomato and a little seasoning. Cook for another 3-4 minutes or until the tomatoes have softened.
- Add the lentils and tarka sauce from the two pouches, as well as the kidney beans, and simmer for 5 minutes. If you are eating this with rice, you might want to add a splash of water as well.
- Garnish with as many as the above garnishes as you like and serve with rice, tortilla chips or soft tortillas.
Tailored to Taste
Whilst a chilli feels a bit old fashioned, it is a really tasty and protein-filled vegetarian meal - and if you are still a fan of nachos, this is a wonderful way of making them into something more special.
Ingredients
- 1 pack of The Spice Tailor Black Lentil Daal
- 1 tsp. vegetable oil
- ½ red bell pepper, chopped or ready-grilled peppers if you are short on time
- 2 tbs. tomato puree
- 1 can of kidney beans, drained
- 1 tomato, chopped
- ½ tsp smoked paprika
Serve with
- 1 large spring onion, finely sliced
- 3-4 tbs. light sour cream
- 1 tomato, chopped
- 1 avocado, diced
- 1 pickled jalapeno, chopped
- A large handful of grated Cheddar cheese or other
- Nachos, rice or soft tortillas to serve
Method
- Heat the oil in a pan, and fry the spices and chilli for 15 seconds. Fish out the whole spices, add red peppers and cook for 2-3 minutes. Add the tomato puree, smoked paprika, diced tomato and a little seasoning. Cook for another 3-4 minutes or until the tomatoes have softened.
- Add the lentils and tarka sauce from the two pouches, as well as the kidney beans, and simmer for 5 minutes. If you are eating this with rice, you might want to add a splash of water as well.
- Garnish with as many as the above garnishes as you like and serve with rice, tortilla chips or soft tortillas.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delhi Black Lentil Daal
This deliciously rich and smoky black lentil curry is the most popular daal in Indian restaurants around the world. The lentils make a really flavourful, earthy and nutty curry, enriched by spices, ginger and tomatoes.
