Black and red bean chilli

Author: Niki Bezzant - Founding Editor

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Serves: 6

Time to make: 40 mins

Ingredients

More weights & measures

1 onion, finely chopped
1 tablespoon olive oil
1 can black beans
1 can red kidney beans (or use whatever beans you have)
½ cup red lentils
1 can chopped tomatoes
1 tablespoon tomato paste
1 courgettezucchiniX, grated
1 carrot, grated
¾ cup vegetable stock (or chicken stock)
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chilli flakes

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Instructions

1 Gently fry the onion and garlic in the oil until soft. Add all the other ingredients to the pot and stir well to combine. Bring to a simmer, then cook for about 20 minutes, until the lentils are soft and mushy and the liquid has evaporated.

2 Serve the chilli with rice or tortillas, salsa, salad, sour cream and your favourite taco condiments.

Variations

Replace some or all of the red lentils with chicken, pork or beef mince for a meaty version.

Nutrition Info (per serve)

Calories 183cal

Kilojoules 765kJ

Protein 12.9g

Total fat 3.4g

–Saturated fat 0.5g

Carbohydrates 25.7g

–Sugars 5.6g

Dietary fibre 8.9g

Sodium 135mg

Calcium 65mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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