Description
A hearty and flavorful Vegetable & Bean Chilli packed with nutritious vegetables, red lentils, and a variety of beans simmered in a rich tomato base with warming spices. This dish is perfect for a comforting, protein-rich vegetarian meal.
Ingredients
Scale
Vegetables
- 1 clove garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1 large onion, chopped
- 2 courgettes, diced
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
Spices & Condiments
- 1 tbsp olive oil
- 1 tbsp chilli powder
- 1 tbsp tomato purée
Legumes & Canned Goods
- 100g red lentils, washed and drained
- 2 cans (about 800g) chopped tomatoes
- 195g can sweetcorn, drained
- 420g can butter beans, drained
- 400g can kidney beans in water, drained
Instructions
- Prepare the aromatics and vegetables: Heat the olive oil in a large pan over medium heat. Add the finely chopped garlic, ginger, onion, diced courgettes, and chopped red and yellow peppers. Cook these ingredients together for about 5 minutes until they start to soften, stirring occasionally to avoid sticking.
- Add spices: Sprinkle in the chilli powder and cook for an additional 1 minute. This helps to release the flavors and aromas of the spice, enhancing the dish’s depth.
- Add lentils and tomato base: Stir in the washed red lentils, tomato purée, chopped tomatoes, and 250ml of water. Increase the heat to bring the mixture to a boil.
- Simmer the chilli: Once boiling, reduce the heat to low and let it simmer gently for 15 to 20 minutes. This allows the lentils to cook through and the flavors to meld together. Stir occasionally to prevent sticking.
- Add beans and sweetcorn: Stir in the drained sweetcorn, butter beans, and kidney beans. Continue cooking the chilli for a further 10 minutes to heat everything through and blend the flavors fully.
Notes
- For a spicier chilli, increase the amount of chilli powder or add fresh chopped chillies.
- If the chilli becomes too thick during cooking, add a little extra water to achieve your desired consistency.
- This recipe is naturally vegetarian and vegan-friendly.
- Serve with rice, tortilla chips, or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian, International
Keywords: vegetable chilli, bean chilli, vegetarian chilli, vegan chilli, healthy chilli, legume recipe, tomato lentil chilli
