Super tasty and wholesome lentil and bean chilli, with a lovely subtle smokiness from the smoked paprika.
This dish is mild enough for spice-dodging kids, but still super flavoursome and easily spiced up further for more adventurous palates. I usually serve up the kids plates then add some more chilli powder or chilli flakes at the end.
You can use any beans you like – canned mixed beans / kidney beans / even regular baked beans (great for fussy kiddos!). My favourite are aduki beans, they are perfect if you are slightly freaked out by big beans like kidney beans.
This chilli is perfect on its own with rice, in tacos or soft tortillas, or atop nachos with guacamole, cashew sour cream and vegan nacho cheese sauce!
I’ll blog the recipe for the cashew sour cream tomorrow!
1 diced pepper
1 diced onion
2 diced carrots
2 cloves of garlic or half a tsp garlic powder
A handful or frozen or fresh sweetcorn
2 tins chopped tomatoes
1 can beans
Half a cup red lentils
1 tsp chilli powder (I use mild, but feel free to use hotter if you wish – taste as you go!)
Half a tsp cumin
1 tsp smoked paprika
2 cubes veg stock
Water as needed
1) Add a glue of olive oil to a pan and fry the carrots, onion, garlic and peppers for about 4 minutes over a medium heat, until softened.
2) Add the tomatoes, stock, beans, lentils and spices.
3) Bring to the boil and then reduce heat and simmer for 12-20 minutes. Add water a little at a time, as needed if it gets too thick or starts to stick.
4) Taste and adjust spices to your liking. Serve!