Lentil and bean chilli
This hearty plant-based chilli blends protein-rich lentils and kidney beans with sweet bell peppers in a savoury tomato sauce. Spiced with paprika, caraway, and chilli flakes, it delivers deep warmth and comforting flavour. Serve over fluffy cooked rice for an easy and satisfying vegetarian meal.
Ingredients
Instructions
3 steps- 1
Place the tomato and lentil sauce, kidney beans, bell peppers, caraway seeds, paprika, and chilli flakes in a large saucepan over medium heat. Season with salt and black pepper, and mix everything together.
- 2
Cover the pan with a lid and cook for 15-20 minutes until the peppers are cooked through. If the sauce thickens so much that it starts sticking to the pan, add a splash of water as it cooks.
20 min
- 3
Serve hot alongside the cooked rice.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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