Lentil and bean chilli
This simple chilli uses a portion of batch-cooked tomato and lentil sauce as it's base, meaning you can whip up a healthy veggie dinner in 20 minutes.
This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard .
Each serving provides 387 kcal, 23.2g protein, 54.5g carbohydrate (of which 12g sugars), 4g fat (of which 0.7g saturates), 19.6g fibre and 0.12g salt.
Ingredients
- â…“ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight)
- 2 x 400g tins kidney beans, drained and rinsed
- 3 peppers, seeds removed and chopped into 2cm/¾in cubes
- 1 tbsp ground cumin
- 2 tsp paprika
- ½ tsp dried chilli flakes
- salt and ground black pepper
- 200g/7oz rice, cooked according to pack instructions
Method
Place the sauce, kidney beans, peppers, cumin, paprika and chilli flakes in a large saucepan over a medium heat. Season with salt and pepper and mix everything together.
Cover the pan with the lid and cook for 15–20 minutes until the peppers are cooked through. If the sauce thickens so much that it is sticking to the pan, add a splash of water as it cooks. Serve hot with the rice alongside.
Recipe Tips
If you making this recipe outside of the meal plan, refer to the barbecue bean pie recipe for instructions on how to make the batch-cooked tomato and lentil sauce.