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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 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
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
 

  1. Soak the beans and lentils overnight (the buckwheat too, if used) and drain just before cooking. Rinse and drain again.
  2. Thinly slice the garlic and onion/leek and gently sauté them in a large saucepan, using a small amount of oil.
  3. 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.
  4. 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.
  5. Serve with chopped chopped coriander leaves and some lime juice.