Vegan Red Lentil Chilli


This chilli is a great recipe and one of the first to make it into my little book. It makes around 4-5 portions and is perfect for taking to work for lunch. I found it on the Minimalist Baker's website.

It's honestly as delicious as a regular chilli! Even the bf loved it, had it for lunch the next two days and then asked for it again the following week!





If you want to try it out for yourself you'll need:
  • coconut oil
  • 1 white onion
  • 1 red pepper
  • 1 jalapeno
  • 4 cloves of garlic
  • 3 tsp of chilli powder
  • 2 tsp tumerick
  • 2 tsp cumin
  • 1 tsp papricka
  • 2 cans of chopped tomatoes
  • 3 tbsp of tomato puree
  • 3/4 cup of red lentils
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 can of sweet corn
  • 1 tbsp of maple syrup
  1. First of all you'll need to finely chop your onion and red pepper and fry them in a pan with some coconut oil. Crush 4 cloves of garlic and chop the jalepeno - crush in a motar and pestle if you have one, and add to the pan. 
  2. Add all of the spices and one cup of water to the pot and bring to the boil. Then add the chopped tomatoes and the tomato puree. 
  3. Next add in the lentils and another cup of water and let simmer for 15 minutes. Stir the mixture often, it may also need more water. 
  4. Then add the drained kidney beans, black beans, sweet corn and maple syrup and allow to simmer for another 20 minutes.
  5. When it is finished, allow the pot to sit for at least 10 minutes before enjoying!

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