Recipes
Recipes

Dean Edwards' smoky lentil and bean chilli

Puy lentils add bite to this rich dish, while dark chocolate helps to balance the heat of the chilli

Puy lentils add bite to this rich dish, while dark chocolate helps to balance the heat of the chilli

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(32 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.35 per serving

Nutritional Information

Each 415g serving contains

Energy
1996kj
477kcal
24%
Fat
10.8g
Med
15%
Saturates
4.6g
Med
23%
Sugars
7.9g
Med
9%
Salt
0.58g
Med
10%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
481kj/115kcal

Ingredients

1tbsp olive oil

1 large onion, diced

1 green pepper, deseeded and diced

4 cloves garlic, crushed

1 heaped tsp cumin

1 heaped tsp oregano

1tsp ground cinnamon

1tsp smoked paprika

1tsp chilli powder

1tbsp tomato purée

250g pack ready-to-eat Puy lentils

400g tin kidney beans, drained and rinsed

200ml vegetable stock

20g dark chocolate (70% cocoa solids), grated

200g long-grain white rice, cooked according to the pack instructions

50g Cheddar, grated

10g coriander, torn

Method

1
Put all the ingredients for the chilli, except the chocolate, into your slow cooker. Stir, cover and cook on the low setting for 6 hrs.
2
Before serving, stir in the chocolate until melted.
3
Divide the rice between 4 bowls. Top with the chilli, Cheddar and coriander.