Lentil & Black Bean Chili

Servings: 4



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.

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