Black Bean and Red Lentil Chili
Ingredients
- 1 red onion, finely diced
- 3 cloves minced garlic
- 1 tbsp tomato purée
- 200g red split lentils
- 1 tin plum tomatoes (400g)
- 2 400g tins black beans
- 1 tbsp peanut butter
- 400ml veggie stock
- Salt and pepper to taste
- 200g corn kernels
- Oil and salt for roasting
- Juice of one lime
Spice mix
- 2 tsp smoked paprika
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 1 bay leaf
Serving suggestions
- High protein bread
- Avocado
- Chilli flakes
- Fresh coriander
Preparation
Sauté the onion for 5 minutes in plenty of olive oil with a pinch of salt until softening, then add the garlic and spice mix and sauté for 2-3 minutes.
Add the tomato purée and sauté until it turns a darker color, then add the rinsed red lentils, cover them well in the mixture, add the tomatoes and stock, bring to a bubble, and reduce heat.
Rinse and drain the black beans, then add them to the pan with the peanut butter and simmer while preparing the corn.
Preheat the oven to grill setting at 200°C, rinse and dry the corn kernels with a paper towel, place them on a baking tray with olive oil and a pinch of salt, and grill for 10-15 minutes, keeping an eye on them.
Squeeze lime juice over the chili, mix it in, and serve with sliced avocado, chili flakes, more olive oil, and high protein bread.
Tips
If your oven requires keeping the door open when grilling, use a normal fan setting and grill for a couple of minutes at the end to brown the corn.
