With the winter months upon us, this recipe is sure to warm your bones. Full of protein and veggies this flavourful dish will fill up the entire family.
GF, DF and Vegan
Time to prep: 5 minutes
Time to cook: 35 minutes
Nutrition per serve: 332kcal, fat 9.1g, protein 15.4g, carbohydrates 46.7g
2 tbsp olive oil or coconut oil
1 brown onion, chopped
4 cloves of garlic, chopped
1 capsicum, chopped
3 tbsp mexican spice mix (see note below)
Chilli flakes (as desired)
2 cups water or more as needed
1 tin chopped tomatoes
2 tbsp tomato paste
½ cup red lentils, rinsed
½ cup beluga lentils, rinsed
1 tin kidney beans, drained and rinsed
1 can corn kernels
1-2 tbsp coconut sugar (or maple syrup)
To make a start on the chilli, rinse the lentils and finely chop the onion and garlic. Heat the oil in a large pot over a medium heat, then add onion and garlic to the pot. Saute gently for 3-4 minutes, without browning. Meanwhile, finely chop the capsicum, removing the core and seeds. Add to the pot and season with salt and pepper.
Stir in spice mix and cook out for 30 seconds, then add chilli flakes for desired heat. Add the chopped tomatoes and tomato paste, along with the two types of lentils. Simmer gently, partially covered, for 25-30 minutes, topping up with more water as needed.
Once the lentils are cooked and the chilli has thickened, taste and adjust seasonings as required. Add corn and beans, cook through for 4-5 minutes, then serve.
Serve the chilli with rice or bread, and a side of fresh salad vegetables as desired.
Why buy a sachet of overpriced taco seasoning full of dubious ingredients when you can create your very own signature spice mix in a jiffy? If you need some inspiration, here’s ours.
2 tbsp smoked paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tbsp ground cumin
½ tbsp ground coriander
Pinch of cayenne pepper or chipotle
1 tbsp dried oregano
1 tbsp sugar (optional)