This red lentil and black bean chilli is the perfect bowl of goodness. It’s very straightforward to make. No fancy ingredients, just lots of spices, 2 types of beans and some red lentils, for extra protein and iron.
I like to use black beans and red kidney beans for variety of texture and flavour. However, you can also just choose one if you prefer.
Black beans are highly nutritious. They are high in protein and packed with dietary fibre. They are rich in many nutrients, including iron, magnesium and potassium
Like black beans, red kidney beans are a good source of protein and fibre. They are particularly high in folate as well as magnesium and iron.
The full list of ingredients needed for this recipe is:
- Olive oil
- Red onion
- Red bell peppers
- Garlic cloves
- Red chilli
- Chilli powder
- Smoked paprika
- Ground cumin
- Ground coriander
- Ground cinnamon
- Dried oregano
- Tomato purée
- Vegetable stock
- Red lentils
- Tinned chopped tomatoes
- Black beans
- Red kidney beans
- Dark chocolate
- Salt/Pepper
- Lime juice
You might be surprised to see dark chocolate on the list. Adding dark chocolate to spicy dishes like chilli, adds a nice richness and depth of flavour. However, this is purely optional.
The recipe makes quite a large batch to serve at least 6-8. I usually freeze half to use another day. Perfect when you can’t be bothered to cook again.
RECIPE TIPS for this red lentil and black bean chilli:
- This can be served on its own as a hearty meal. Alternatively, you can add some sliced avocado or serve with rice.
- If you don’t want to add the red lentils this also works well without. Just reduce the stock by half. It will be ready quicker too.
- I’ve stated 1/2 a red chilli in the ingredients. Obviously what you use will depend on how hot you like your food ( and which type of chilli you use). I would suggest start with less and build up, if you are not sure.
If you liked this recipe, why not try:
Butternut Squash and Black Bean Soup
Roasted Tomato and Red Pepper Soup
Spicy Lentil Soup with Easy Garlic Croutons
Red lentil and black bean chilli
Ingredients
- 1 tbsp olive oil
- 1 large red onion
- 2 red bell peppers
- 1 tsp sea salt
- 3 garlic cloves
- ½ red chilli
- ½ tsp chilli powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 2 tsp dried oregano
- 2 tbsp tomato purée
- 500 ml vegetable stock (2 cups)
- 150 grams red lentils (¾ cup)
- 3 400g tinned chopped tomatoes (3 x 14oz)
- 2 400g tinned black beans (2 x 14oz)
- 2 400g tinned red kidney beans (2 x 14oz)
- 3-4 squares dark chocolate
- Salt/Pepper
- Juice of a lime
- Fresh coriander to garnish
Instructions
- Finely chop the onions, peppers, garlic and chilli. In a large pan, add the oil and when hot, add the onion, red peppers and a tsp of salt. Sauté for 5-10 mins, adding the garlic and fresh chilli for the last couple of minutes.
- Add all of the spices, oregano and tomato purée. Cook for another couple of minutes.
- Add the stock, lentils, tomatoes, both beans and the dark chocolate. Simmer for 45 mins to 1 hour. Stir the chilli occasionally, whilst it's simmering.
- Finally, add the juice of a lime and season to taste. Serve with fresh coriander.
Notes
- The cooking time will depend on your lentils. If you presoak them it can take less time to cook overall. Check they are soft before serving.
- This can be served on its own as a hearty meal or you can add some sliced avocado or serve with rice too.
- If you don’t want to add the red lentils this also works well without. Just reduce the stock by half.
- I’ve stated 1/2 a red chilli in the ingredients – obviously what you use will depend on how hot you like your food. I would suggest start with less and build up if you are not sure.
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