Black bean and lentil chilli

Name: How to cook Black bean and lentil chilli - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Black bean and lentil chilli

I make veggie chilli quite often but somehow this one is better than my other attempts thanks to the pulse combination. I used Black beans and green lentils which cook down to give a really meaty texture that’s delicious. Im not veggie, I just love vegetarian food - I hope you love it too.

Ingredient

Food ration :

4 people

Cooking time :

50 mins

400 g

butternut squash chopped into small cubes

red pepper chopped

white onion finely chopped

fat cloves garlic (or 4 smaller ones) crushed

fresh chilli finely chopped

1 tsp

cinnamon

1 tsp

ground coriander

1 tsp

chipotle chilli flakes

2 tsp

ground cumin

400 g

green lentils

400 g

black beans

400 g

high quality chopped tomatoes

1 tbsp

tomato purée

250 ml

stock (I used beef but any veggie / vegan alternative would work)

Cooking instructions

* Step 1

Preheat the oven to 180 degrees C. Place the chopped squash and red pepper on a baking sheet. Coat in oil and season with salt and pepper. Then roast in the oven until soft (20ish mins).

* Step 2

Meanwhile heat 1 tbsp oil in a heavy based pot. Fry the onions over a medium heat until soft - don’t burn them. Then add the garlic and chilli and fry for 2 minutes.

* Step 3

Add all of the spices to the onion mix to coat everything and season with Salt and pepper and fry for 2 mins. The the tomato purée, the black beans, lentils, tinned tomatoes and roasted vegetables. Finally add the stock and simmer for 20 minutes.