Lentil & bean chilli
Mexican & Caribbean45 mins£0.71 a portionVegetarianFreezes well
Ingredients
Serves 4
- Red lentils150g
- Red kidney beans1 × 400g tin
- Brown onions150g
- Mixed peppers1
- Carrots150g
- Chopped tomatoes2 × 400g tins
- Mild chilli powderstore cupboard1 tsp (5g)
- Ground cuminstore cupboard1 tsp (5g)
- Basmati rice300g
Plus salt and pepper. About £2.82 for the amounts used.
Method
- 1
Fry 1 chopped onion, 1 chopped pepper and 150g grated carrot in a little oil for 6 minutes.
- 2
Add 1 tsp chilli powder and 1 tsp cumin for 1 minute.
- 3
Add 150g rinsed red lentils, 2 tins chopped tomatoes, 1 drained tin kidney beans and 400ml water. Simmer for 25 minutes, stirring often, until thick. Season.
- 4
Cook 300g rice following the pack and serve with the chilli.
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