Smoky lentil chilli with Mexican rice 🌶️ A cosy, high protein vegetarian chilli recipe made with lentils and @boldbeanco Queen Kidney Beans. Perfect for easy weeknight dinners or meal prep.
Ingredients • 1 tbsp olive oil • 1 onion, finely chopped • 2 garlic cloves, minced • 1 tsp smoked paprika • 1 tsp ground cumin • ½ tsp chilli powder (adjust to taste) • 1 tbsp tomato purée • 1 x 400g tin chopped tomatoes • 1 x 400g tin green or brown lentils, drained • 1 jar Bold Bean Co Queen Kidney Beans, drained • 200ml vegetable stock • Salt & black pepper • Optional: ½ tsp cocoa powder or a splash of balsamic (for depth)
Method Heat oil in a pan over medium heat. Fry onion for 5–6 mins until soft. Add garlic and cook 1 min. Stir in smoked paprika, cumin, chilli powder and tomato purée. Cook 1 min until fragrant. Add chopped tomatoes, lentils, kidney beans and stock. Simmer uncovered for 20–25 mins until thick and rich. Season well and finish with cocoa or balsamic if using.
