Name: Mixed bean and lentil chilli
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: ½ cup black beans; ½ cup red lentils; ½ cup moth beans; ½ cup yellow mung dal; ½ cup chickpeas; ½ cup or more buckwheat grain or brown rice; 1 leek or onion; 2 cloves of garlic; 1 Tbsp tomato purée; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp chipotle paste; 1 – 1.5 litre vegetable stock (approx.); 2 carrots; Handful of Coriander leaves; 1 lime (juiced)

Mixed bean and lentil chilli

During the winter months this hearty mixed bean and lentil chilli makes us feel warm and healthy. It’s a bit spicy but flavoursome and nutritious. Serve it with wholesome bread.

Print Recipe

Prep Time 10

Cook Time 40

Resting Time 4

Total Time 1

Servings: 6 people

Cuisine: Tex-Mex

Calories: 1234

Ingredients Method

Ingredients

½ cup black beans
½ cup red lentils
½ cup moth beans
½ cup yellow mung dal
½ cup chickpeas
½ cup or more buckwheat grain or brown rice
1 leek or onion
2 cloves of garlic
1 Tbsp tomato purée
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp chipotle paste
1 – 1.5 litre vegetable stock approx.
2 carrots
Handful of Coriander leaves
1 lime juiced

Method

Soak the beans and lentils overnight (the buckwheat too, if used) and drain just before cooking. Rinse and drain again.
Thinly slice the garlic and onion/leek and gently sauté them in a large saucepan, using a small amount of oil.
Add the tomato purée, spices and chipotle paste, then stir for a minute. Add the pulses and your chosen grains. Pour in most of the stock, add the carrots (cut into large chunks) and bring to the boil.
Put a lid on, and gently simmer for about 30-40 minutes, until the veggies are tender. You might need to add more stock – you want a thick, but not too stodgy, stew.
Serve with chopped chopped coriander leaves and some lime juice.

Mixed bean and lentil chilli

Ingredients

Method

Other Posts You May Enjoy

Leave a Reply Cancel reply