Black bean and lentil chilli

I make veggie chilli quite often but somehow this one is better than my other attempts thanks to the pulse combination. I used Black beans and green lentils which cook down to give a really meaty texture that’s delicious. Im not veggie, I just love vegetarian food - I hope you love it too.
Black bean and lentil chilli
I make veggie chilli quite often but somehow this one is better than my other attempts thanks to the pulse combination. I used Black beans and green lentils which cook down to give a really meaty texture that’s delicious. Im not veggie, I just love vegetarian food - I hope you love it too.
Cooking Instructions
- 1
Preheat the oven to 180 degrees C. Place the chopped squash and red pepper on a baking sheet. Coat in oil and season with salt and pepper. Then roast in the oven until soft (20ish mins).
- 2
Meanwhile heat 1 tbsp oil in a heavy based pot. Fry the onions over a medium heat until soft - don’t burn them. Then add the garlic and chilli and fry for 2 minutes.
- 3
Add all of the spices to the onion mix to coat everything and season with Salt and pepper and fry for 2 mins. The the tomato purée, the black beans, lentils, tinned tomatoes and roasted vegetables. Finally add the stock and simmer for 20 minutes.
- 4
Season to taste, sprinkle with chopped coriander and serve with rice.
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