Chilli Con Veggie

This is true cold weather comfort food! The flavours and texture of a traditional chilli but with lentils rather than meat.




Serves 4-6


  • 1 tbsp extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 red peppers, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild). Use more or less depending on how spicy you like it!
  • 2 tsps ground coriander
  • 2 tsp ground paprika
  • 1 tsp ground cinnamon
  • 1 TBSP ground cumin
  • 225g dried green lentils
  • 300ml vegetable stock
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 400g can red kidney beans
  • 400g can black beans
  • Serving suggestions: brown rice / spiced sweet potato wedges / cornbread / avocado / sour cream


  1. Add the oil and onion to a large pan and sauté over a medium heat until the onions are fairly soft, about 5 minutes.
  2. Add the garlic and peppers and cook for another five minutes.
  3. Add the dried lentils and all the spices and stir continuously for 30 seconds so that everything is coated in the spice but the lentils don’t stick to the bottom of the pan.
  4. Add the vegetable stock, tomato purée and chopped tomatoes. Bring to the boil and simmer gently for around 20 minutes.
  5. Drain and rinse both cans of beans, then add to the pan and simmer for another ten minutes.
  6. Serve over brown rice with sliced avocado, or whatever else you choose!

Kate x


    • Kate 25th February 2015 / 9:59 am

      Thanks! 🙂

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