Mmmm, chilli… So perfect on a cold autumn evening. Warming comfort food at its best 🙂
I’ve had to steer clear of chilli for a couple of years, but, having recently tried reintroducing it, this is one of the recipes I just had to have a go at.
It’s really simple and you can tailor the heat to your palate. It also makes a lot and is great for freezing or eating as leftovers the next day, I hope you enjoy it!
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- 1 tbsp odourless/mild coconut oil
- 1 large onion diced
- 1 red bell pepper diced
- 2 cloves garlic crushed
- 1/4 tsp hot chilli powder see note!
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tins chopped tomatoes
- 2 tins red kidney beans rinsed
- 1 tin lentils rinsed
- 1/2 cup water
- 2 tbsp tomato puree
- 1 tsp salt
Ingredients
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- Melt the coconut oil in a large saucepan and fry the onion on a medium heat for 3 minutes.
- Add the red pepper and crushed garlic and fry for another minute.
- Stir in the spices and fry for 30 seconds, stirring continually.
- Now add all the rest of the indredients, bring to the boil and simmer with the lid on for 30 minutes, stirring occasionally. If you want it to thicken up more than it already has, then take the lid off for the last 10 minutes of cooking time. Serve and enjoy!
I happened to have hot chilli powder in my spice drawer, and 1/4 tsp made this REALLY spicy! You can sub this for cayenne pepper or mild chilli powder, whatever you have to hand. And of course tweak the amount to suit you 🙂
While the chilli is simmering you can prepare your sides… I cooked brown rice to go with ours, and served it with shredded baby spinach, sweetcorn and natural coconut yoghurt. You could even serve it with tortilla chips and vegan cheese – so many yummy options 🙂
