Chilli with red kidney beans and lentils (Vegan and Delicious)

This is one of my favourite dishes of all time! We cook it many many times during winter because its so tasty and comforting. The combination of the beans and lentils with the creamy and intense sauce is all you need for dinner in a cold winter night. The chillies are perfect to warm up your soul and get you all fired up. Also a great dish to make double and freeze part of it or leave in the fridge for a few days as it keeps really well. I love serving this with brown rice to make it extra satisfying but it’s delicious just on it’s own too as it’s bursting with flavour! Leave a comment below if you have any questions and specially if you have tried this dish as I would love to hear from you.


Serves 2 to 3 (depending how hungry you are!)

  • 1 Onion
  • 3 tablespoons olive oil
  • 1 Tin plum tomatoes (you can also use a tin of chopped tomatoes)
  • 2 teaspoons Thyme
  • 2 teaspoons Basil
  • 1/2 teaspoon Paprika
  • 1 Chilly
  • 1 Kallo Organic vegetable Stock Cube
  • pinch of salt
  • 2 Garlic Cloves
  • 2 Tins red kidney beans
  • 1 tin green lentils

Top Tip: You can serve this dish with brown rice or eat it with a nice side salad.

  1. Start by chopping the onion and add it to a large pan with the olive oil and let it cook with lid, at high temperature, for 1-2 minutes only
  2. Add the tin of plum tomatoes, crushed garlic, finely chopped chilly, all spices and herbs (Thyme, Basil, Paprika) and finally the stock cube. Mix well and with a spoon crush the plum tomatoes to release the juice from inside and also to get them a bit smaller. Bring to a boil for a couple of minutes
  3. Add the whole content of both tins of red kidney beans, reduce to a medium heat and let it cook for 20 min with lid on
  4. Rinse the lentils and add to the pan. Cook it for another 10 minutes. At this point if it’s too liquid cook it without the lid so you can obtain a more creamy and dense texture for your chilly. It’s also a good time to test if it needs another pinch of salt or if you would like it super chilly add some chilly flakes.

Top Tip: Your chilly should be ready when the sauce is quite dense and creamy and it’s starting to slightly stick to the bottom of the pan.

Hope you love it and please leave a comment below if you try this dish!

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