Lentil & Black Bean Chili

Rebeka Bergin Rebeka Bergin

    In a pot on medium heat, heat 1 tablespoon of Olive Oil then add the Onion and Bell Pepper and sauté for 3-4 minutes, until the onion turns translucent. Add in the Garlic and sauté for another 30 seconds (don’t let the garlic turn brown). Add the Ground Cumin, Ground Coriander, Smoked Paprika and Chili Powder and fry off the spices for 1 minute.

    Pour the Green Lentils, Chopped Tomatoes and Vegetable Stock into the pot and add the Tomato Purée, Dried Oregano, Bay Leaf and Sea Salt & Black Pepper. Bring the pot to the boil then reduce the heat, cover, and simmer for 30 minutes stirring occasionally. Remove the lid, add the Black Beans and cook uncovered for another 10 minutes. Add a splash of water if it starts to stick.

    Serve with 1/2 cup of cooked rice per person.

    *Always check the packaging on vegetable stock and stock pots/cubes if you are gluten intolerant and or vegan as some brands contain wheat flour and ingredients derived from animals.

Article ID,18314952761,Servings,4,Paper Link,https://paper.dropbox.com/doc/Lentil-Black-Bean-Chili--Aav9DWd2T3sh2f5QoSdL6_j6Ag-233AWiiqWO6ebZkExvRDy
Allergens,Nut-Free,Soy-Free,Gluten-Free,Milk Free,Egg Free,Seafood-Free

Green Lentils (dry),¾ Cup
Black Beans,400g Can,drained
Olive Oil,1 Tablespoon
Garlic,3 Cloves,minced
Bell Pepper (any colour),1,chopped
Ground Cumin,2 Teaspoons
Ground Coriander,1 Teaspoon
Smoked Paprika,1 Teaspoon
Chili Powder,½ Teaspoon
Chopped Tomatoes,400g Can
Tomato Purée,1 Tablespoon
Vegetable Stock*,1 Cup
Dried Oregano,1 Teaspoon
Bay Leaf,1
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.