Recipe home
Speedy vegetarian chilli
Ingredients
3-4tbsp olive oil
1 onion, finely chopped
3-4 garlic cloves, finely chopped
2 red peppers, deseeded and roughly chopped
1tsp dried red chilli flakes
2tsp ground coriander
2tsp ground cumin
1 x 410g can green lentils, drained
1 x 420g can red kidney beans in chilli sauce
1 x 400g can cherry tomatoes
Chopped coriander, to garnish
Soured cream or whisked yoghurt, to serve (optional)
This store cupboard chilli is quick and tasty – a perfect meat-free main course
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Method
1 Place the olive oil, chopped onion, garlic, red pepper, chilli flakes, ground coriander and ground cumin in a large non-stick saucepan and heat until sizzling. Reduce the heat to medium, stir and cover. Cook for 8-10 minutes, stirring occasionally.
2 Add the lentils, kidney beans, tomatoes and stir to mix well. Bring back to the boil, remove from the heat and season with salt and freshly ground black pepper. Serve immediately, garnished with chopped coriander and soured cream or whisked yoghurt, if desired.
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