Ingredients
Units
Scale
- 1 tsp coconut oil
- 1 large onion
- 1 pepper, chopped
- 2 tsp garlic, minced
- 175 g red lentils (rinsed)
- 600 ml vegetable stock
- 1 tsp chilli powder
- 2 tbsp Mexican/fajita seasoning
- 1 tbsp balsamic vinegar
- 2 tbsp tomato puree
- 250 g kidney beans (washed and drained weight)
- Pinch of black pepper
Instructions
To make the vegetarian chilli, heat the coconut oil in a large pan on medium heat and add the onion and pepper. Lightly fry for around 5 minutes until the onions start to turn golden brown.
Add the garlic and fry for a further 30 seconds to a minute.
Add all of the remaining ingredients, reduce the heat to low, pop a lid on and gently simmer for around 45 minutes.
Be sure to stir the pot every 15 minutes or so and add a splash of water if the lentils soak up too much liquid and it starts to get too thick.
Serve
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Vegetarian
- Method: Hob
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 283
- Fat: 3g
- Carbohydrates: 48g
- Protein: 16g
