Lentils and beans make this vegetarian chilli extra hearty and filling.
Ingredients
- 80ml (1/3 cup) olive oil
- 1 large onion, peeled, finely chopped
- 1 small red chilli, seeded, chopped
- 1/2 red capsicum, chopped
- 1/4 teaspoon Masterfoods Chilli Flakes
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2-3 garlic cloves, crushed
- 420g can mixed beans, drained, rinsed
- 420g can lentils, drained, rinsed
- 425g can diced tomatoes
- 1 tablespoon tomato paste
- 1 cup chopped flat-leaf parsley
Method
- Step 1Place 2 tablespoons of oil in a large saucepan over medium heat. Add the onion, fresh chilli and capsicum and cook until softened. Add the chilli flakes, cinnamon, cumin and thyme and cook for a further minute.
- Step 2Reduce heat to low and add the garlic, beans, lentils, tomatoes, tomato paste and remaining oil.
- Step 3Cover and simmer for 15 minutes, stirring occasionally. Remove lid and cook for a further 5 minutes or until thickened.
- Step 4Stir through the parsley and serve with warm flour tortillas or steamed rice and sprinkled with grated cheese, if desired.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
2299 kj
Energy
49g
Fat Total
7g
Saturated Fat
11g
Fibre
9g
Protein
401.97mg
Sodium
8g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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