This lentil and bean chilli recipe is a quick meal idea to whip up when you’ve run out of ideas and you’re staring at the tins at the back of your cupboards.
Method
1. Chop up some onions and garlic and fry in a saucepan in some oil
2. If you have any veg that needs using up, chop that up finely and throw it in (I used mushrooms and carrots)
3. Pour in some lentils and beans and continue to fry gently (I used red lentils, kidney beans and chickpeas but anything goes! Even baked beans!)
4. Pour in some vegetable stock and some chopped tinned tomatoes
5. Add in some chilli to your taste (I used chilli flakes but you could use fresh chilli or chilli powder) and some paprika if you’ve got it
6. Season with salt and pepper and leave to simmer for 15 minutes or so
7. Serve up! (I served mine with rice but you could use pasta, potatoes or even toast!)
Enjoy!
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