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10-Minute Lentil and Bean Chilli

Whilst a chilli feels a bit old fashioned, it is a really tasty and protein-filled vegetarian meal - and if you are still a fan of nachos, this is a wonderful way of making them into something more special.
  • 3serves
  • 10mins prep
  • 10mins cook
10-Minute Lentil and Bean Chilli
Whilst a chilli feels a bit old fashioned, it is a really tasty and protein-filled vegetarian meal - and if you are still a fan of nachos, this is a wonderful way of making them into something more special.
Made with
Delhi Black Makhani Daal

Delhi Black Makhani Daal

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Ingredients

  • 1 pack of The Spice Tailor Black Lentil Daal
  • 1 tsp. vegetable oil
  • ½ red bell pepper, chopped or ready-grilled peppers if you are short on time
  • 2 tbs. tomato puree
  • 1 can of kidney beans, drained
  • 1 tomato, chopped
  • ½ tsp smoked paprika

Serve with

  • 1 large spring onion, finely sliced
  • 3-4 tbs. light sour cream
  • 1 tomato, chopped
  • 1 avocado, diced
  • 1 pickled jalapeno, chopped
  • A large handful of grated Cheddar cheese or other
  • Nachos, rice or soft tortillas to serve

Method

  1. Heat the oil in a pan, and fry the spices and chilli for 15 seconds. Fish out the whole spices, add red peppers and cook for 2-3 minutes. Add the tomato puree, smoked paprika, diced tomato and a little seasoning. Cook for another 3-4 minutes or until the tomatoes have softened.
  2. Add the lentils and tarka sauce from the two pouches, as well as the kidney beans, and simmer for 5 minutes. If you are eating this with rice, you might want to add a splash of water as well.
  3. Garnish with as many as the above garnishes as you like and serve with rice, tortilla chips or soft tortillas.

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