Hearty Vegetable and Bean Chilli

Name: Hearty Vegetable and Bean Chilli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 100 g red lentils washed and drained; 2 courgettes, diced; 1 red pepper, deseeded and chopped; 1 yellow pepper deseeded and chopped; 1 large onion, chopped; 1 clove garlic, finely chopped; 1 tbsp ginger, finely chopped; 2 can chopped tomatoes; 195 g can sweetcorn drained; 420 g can butter beans drained; 400 g can kidney beans in water, drained; 1 tbsp olive oil; 1 tbsp tomato puree; 1 tbsp chilli powder

This hearty vegetable and bean chilli is packed with tender vegetables, red lentils, sweetcorn, and beans in a rich tomato sauce. It's an easy, budget-friendly one-pot dinner that's satisfying, high in fiber, and perfect for batch cooking.

Servings4 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

red lentils washed and drained
100 g
courgettes, diced
2
red pepper, deseeded and chopped
1
yellow pepper deseeded and chopped
1
large onion, chopped
1
garlic, finely chopped
1 clove
ginger, finely chopped
1 tbsp
chopped tomatoes
2 can
can sweetcorn drained
195 g
can butter beans drained
420 g
can kidney beans in water, drained
400 g
olive oil
1 tbsp
tomato puree
1 tbsp
chilli powder
1 tbsp

Step-by-Step Instructions

Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the garlic, ginger, onion, courgettes, red pepper, and yellow pepper. Cook for 5 to 7 minutes, stirring often, until the vegetables begin to soften.

Sprinkle in the chilli powder and cook for 30 seconds to 1 minute, stirring constantly, until fragrant. Stir in the red lentils, tomato puree, chopped tomatoes, and 250 ml water.

Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened slightly.

Add the drained sweetcorn, butter beans, and kidney beans. Simmer for another 10 minutes, stirring occasionally, until everything is heated through and the chilli is thick and rich. Taste and adjust seasoning before serving.

Chef's Tips

For a milder chilli, reduce the chilli powder to 2 tsp. If the mixture becomes too thick, add a splash of water while simmering. This chilli keeps well in the fridge for up to 4 days and freezes well for up to 3 months.