A warming and satisfying meat-free chilli recipe. Delicious as it is or serve with a selection of sides to make it a real crowd-pleaser.

Who doesn’t love a good chilli? But what if you don’t eat meat, or don’t like kidney beans? (That would be me). This is a recipe for a delicious chilli made with lentils and black beans. You might have most of the ingredients in your cupboard already, making it a great mid-week option, or idea to keep up your sleeve in case of unexpected dinner guests. And even better, you only need one pot to prepare – my favourite kind of meal!

Meat free Option 

Chilli is traditionally made with meat, but if you don’t eat meat, or just fancy increasing your meat-free meal options, this version made with lentils and beans is a great option. The lentils and beans add a bite to the dish and they provide a plant-based source of protein. 

Two of your five a day

Each serving provides two of your five a day.  This recipe is rich in tomatoes, which count towards your intake. Legumes including lentils and beans also count towards your five a day, which is a bonus. 

Serving tips

This chilli can be served however you want, depending on what you feel like. It is delicious as it is, served with some crusty bread to mop up all those juices. If you want something a bit fancier, why not serve with rice, guacamole,some low-fat sour cream / yoghurt, cheese and tortilla chips to add a bit of crunch. You can also store any leftovers sealed in the fridge, making a great option for lunch the next day served over a jacket potato!

Modifications

You can afford to be completely flexible with this recipe. Add more or less chilli flakes, depending on your taste. If you do like kidney beans, you can add those instead, or any other beans like chickpeas. If you want to add meat, then go ahead!  Just try to choose lean meat options. 

Recipe

  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tin green lentils, drained and rinsed
  • 1 tin black beans, drained and rinsed
  • 2 tsp oregano
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp chilli flakes (or to taste)
  • 1 tsp cacao powder
  • Salt and pepper to taste
  • Handful fresh coriander

Instructions

  1. Heat the olive oil over a medium heat in a deep non-stick frying pan.
  2. Add the onion and a pinch of salt and soften over a medium heat until it turns translucent. 
  3. Add the garlic and cook until the garlic becomes aromatic.  Take care not to burn the onion or garlic. 
  4. Add the tomatoes, tomato puree, lentils and black beans and stir gently to mix well.
  5. Add the oregano, cumin, chilli flakes and cacao powder.
  6. Cover partly and simmer the chilli gently over a medium heat for about 30 minutes until the sauce thickens to your desired consistency.
  7. Season to taste with salt and pepper.
  8. Serve garnished with fresh coriander and the accompaniments of your choice – see suggestions above. 

Handy Tip

This works equally well if you throw all of the chilli ingredients into the slow cooker and cook long and low during the day, ready in time for dinner!

I hope you enjoy this recipe! If you do make it I would love to know what you think!