Chilli sin Carne with Lentils
Recipe by Nina Georgi
This chilli is a simple dish I like to make when I want something warm, filling, and full of flavour. It’s easy to prepare and perfect for sharing with friends. It is best with fresh ingredients, but it also works really well with canned goods I usually keep at home, when you need something quick and still want a good, flavourful result.
Course: SecondiCuisine: MexicanDifficulty: Easy
Servings
+
-
2
servingsPrep time
20
minutesCooking time
40
minutesTotal time
1
hourIngredients
1 1 red bell pepper
1 1 green bell pepper
1 1 chilli pepper
2 2 onions
2 cloves 2 garlic
250 g 250 kidney beans
Kernels from 2 medium corn cobs
250 g 250 red lentils
4 tbsp 4 tomato paste
800 g 800 chopped tomatoes
2 tbsp 2 rapeseed oil
1 l 1 vegetable broth
Salt, pepper, cumin (to taste)
300 g 300 soy yoghurt
Parsley or coriander (to taste)
Directions
- Soak the kidney beans overnight, then cook them in fresh water for about 60–90 minutes until tender. Drain and set aside.
- Wash the bell peppers and chilli, remove the seeds, and dice them. Peel the onions and garlic, then finely chop them. Remove the husks and silk from the corn, then cut the kernels off the cobs.
- Heat the oil in a pot. Sauté the onions and chilli until softened. Add the bell peppers, lentils, tomato paste, and garlic, and cook briefly.
- Pour in the chopped tomatoes and vegetable broth. Let simmer for 15–20 minutes, until the lentils are tender.
- Add the cooked kidney beans and corn.
- Season to taste with salt, pepper, and cumin.
- Serve topped with yoghurt and sprinkled with parsley or coriander. Garnish with spring onions if desired.
Equipment
- Large pot
- Sharp knife
- Chopping board
Notes
- Garnish with spring onions if desired.
- Works really well with canned goods when you need something quick.