Vegan Chilli with Beans, Chickpeas and Lentils
This satisfying dish can easily be whipped up using ingredients you’re likely to have stocked in your pantry – tinned black beans, chickpeas and lentils, plus a variety of aromatic dried herbs and spices. Add fresh red chilli for a hot little kick, and serve with tortillas, guacamole and fresh coriander.
Feeds
6Person
Preparation time
55Min.
easy
Ingredients
- 20 ml olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 - 2 red chilli, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 1 ml Robertsons Black Pepper, to taste
- 15 ml Robertsons Paprika
- 15 ml Robertsons Coriander
- 15 ml Robertsons Cumin
- 15 ml Robertsons Oregano
- 15 ml tomato paste
- 1 red pepper, 1 x 1cm squares
- 1 x 400 g tin chopped tomatoes
- 48 g packet Knorr Savoury Mince Dry Cook-In Sauce
- 1 Knorr Vegetable Stock Pot (dissolved in 400ml hot water)
- 1 x 400 g tin chickpeas, drained
- 1 x 400 g tin black beans, drained
- 1 x 400 g tin lentils, drained
- tortillas
- 1 tub guacamole
- coriander
Preparation method
Nutrition
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