Bean and lentil chilli



There are still patches of snow on the South Downs and farmers are air lifting food to sheep further north; the wind is biting and it doesn’t look like spring is in any rush to come and save us. What could be nicer then than a big bowl of nutritious chilli that can be warming you in a little over 30 minutes?

Serves 3-4
For the cornbread

  • 1 cup soy milk
  • 1tsp white wine vinegar
  • 2tbsp oil
  • 1 cup cornmeal
  • 1/2 cup self raising flour
  • 1tsp baking powder
  • 1tsp chilli flakes
  • 1tsp salt

Put the soy milk, oil and vinegar in a bowl and set aside. Mix the dry ingredients together and then beat in the milk. Spoon into a greased 9 inch cake tin and bake for 25 minutes at 180C until it starts coming away from the edge of the tin. Let it cool for 5 minutes before turning out.

For the chilli

  • 1 onion – sliced
  • 1 red pepper – sliced
  • 5 mushrooms – sliced
  • 1 hot chilli
  • 1 tsp cumin
  • 1tsp dried oregano
  • 1/4 tsp cayenne
  • 1 can kidney beans in chilli sauce
  • 1/2 cup of cooked quinoa
  • 1/2 cup cooked green lentils
  • 1/2 cup of cooked bulgur wheat
  • 5 chopped tomatoes
  • Kettle of boiling water

Fry the sliced onions, peppers and mushrooms for 5 minutes before adding the spice and then the other ingredients. Simmer for around 10 minutes and add a little hot water or tomato if it looks like it is drying out.

For the guacamole

  • 2 avocados
  • 1 clove of garlic crushed
  • Juice of half a lime

Mash it all up together – well obviously

Serve it with rice after a long walk in the cold.

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2 thoughts on “Bean and lentil chilli

  1. Pingback: Ways with Quinoa | HerbiFit

  2. Pingback: Day 10 | Fit and Further

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