Smoky Lentil and Bean Chilli

Name: Smoky Lentil and Bean Chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 Tbsp soy sauce or tamari (gluten-free soy sauce); ½ cup grated raw beetroot; ½ cup grated carrot; 1 medium-sized to large red onion, chopped; 1 × 400 g can red kidney beans, drained; 1 clove garlic, minced; sweetcorn kernels, shaved off 1 cob of grilled corn (organic); 1 small to medium-sized red pepper, chopped; 1 × 400 g can cannellini beans, drained; ½ tsp dried mixed herbs; 1 tsp sweet paprika; 1 tsp ground cumin; 2 × 410 g can chopped tomatoes; 1 Tbsp rice malt syrup (or 6–8 drops stevia liquid or a pinch of stevia powder); ½–1 tsp dried chilli flakes; ½ tsp ground cinnamon; 2 Tbsp tomato paste; ½ cup brown lentils, rinsed; large gem or butter lettuce leaves; sour cream or double-thick Greek yoghurt; small handful roughly chopped fresh coriander; 1 Tbsp olive oil or coconut oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

1 Tbsp olive oil or coconut oil
1 medium-sized to large red onion, chopped
1

Main course
Spicy
Vegetarian
Gluten-free

Method

What to do

In a large saucepan on the stovetop, heat the olive oil over medium heat, then add the red onion and cook for 5 minutes, or until starting to soften. Add the red pepper, garlic, herbs and spices and cook for another 2–3 minutes, taking care not to let the garlic burn.
Add the tomato paste, canned tomatoes, rice malt syrup, lentils and soy s