Description
A hearty and flavorful vegetable and bean chili, packed with red lentils, kidney beans, and sweetcorn, simmered in a rich tomato base with a hint of chili powder and fresh ginger. This nutritious chili is perfect for a comforting meal that’s both filling and wholesome.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 tsp fresh ginger, finely chopped
- 1 large onion, chopped
- 2 courgettes, diced
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 tbsp chili powder
- 100g red lentils, washed and drained
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 195g can sweetcorn, drained
- 420g can butter beans, drained
- 400g can kidney beans in water, drained
Instructions
- Heat the oil: In a large pan, warm 1 tablespoon of olive oil over medium heat until shimmering.
- Sauté vegetables and aromatics: Add the finely chopped garlic, ginger, chopped onion, diced courgettes, and both red and yellow peppers to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Add chili powder: Sprinkle 1 tablespoon of chili powder over the vegetables and cook for an additional 1 minute, stirring to combine and bloom the spices.
- Add lentils and tomato base: Stir in 100g of washed and drained red lentils, 1 tablespoon of tomato purée, and both cans (800g total) of chopped tomatoes. Pour in 250ml of water, stir well, and bring the mixture to a boil.
- Simmer chili: Reduce the heat to low and let the chili simmer gently for 15-20 minutes, allowing the lentils to cook and the flavors to meld.
- Add beans and sweetcorn: Stir in the drained sweetcorn, butter beans, and kidney beans. Continue cooking the chili for a further 10 minutes, stirring occasionally, until heated through and slightly thickened.
- Serve: Taste and adjust seasoning if necessary. Serve warm as a satisfying and nutritious dish.
Notes
- You can adjust the chili powder according to your preferred spice level.
- For extra depth, consider adding a teaspoon of smoked paprika or cumin.
- This chili can be served with rice, tortilla chips, or crusty bread.
- Leftovers keep well in the refrigerator for up to 3 days and freeze perfectly for up to 2 months.
- Rinsing and draining canned beans reduces sodium content.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: vegetable chili, bean chili, vegetarian chili, red lentils, kidney beans, healthy dinner, easy chili recipe, stovetop chili
