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: large gem or butter lettuce leaves; small handful roughly chopped fresh coriander; sour cream or double-thick Greek yoghurt; 1 × 400 g can cannellini beans, drained; sweetcorn kernels, shaved off 1 cob of grilled corn (organic); 1 Tbsp soy sauce or tamari (gluten-free soy sauce); ½ cup grated carrot; ½ cup grated raw beetroot; 1 × 400 g can red kidney beans, drained; 1 Tbsp rice malt syrup (or 6–8 drops stevia liquid or a pinch of stevia powder); ½ cup brown lentils, rinsed; 2 × 410 g can chopped tomatoes; ½ tsp dried mixed herbs; 1 tsp sweet paprika; 1 small to medium-sized red pepper, chopped; 1 clove garlic, minced; ½ tsp ground cinnamon; 2 Tbsp tomato paste; 1 tsp ground cumin; ½–1 tsp dried chilli flakes; 1 medium-sized to large red onion, chopped; 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
Gluten-free
Vegetarian
Spicy

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