Bean and Lentil Chilli

with Spicy Roasted Vegetables
Smooth and comforting Chilli with spicy and delish veggies!
Cals 0 · Prot 0 · Carbs 0 · Fat 0
Vegan
Calorie smart
Try Hello Chef Now
30 min
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Smooth and comforting Chilli with spicy and delish veggies!
Cals 0 · Prot 0 · Carbs 0 · Fat 0
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chilli
Vegetable stock cube
0 Pieces
Chopped tomatoes
0 Grams
Red kidney beans
0 Grams

Tips for fussy eaters

Go easy on the spices and serve with rice.

Pro tip

Fennel seeds and cinnamon give the 5-spice a slightly sweet and liquorice like taste and smell.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Roast veggies

Preheat the oven to 220°C. Cut cauliflower to florets. Peel carrots and cut to coins. Place the veggies on a lined oven tray and drizzle with oil. Add cumin, Chinese 5 spice, chilli and a good pinch of salt. Roast in the oven for 20–25 minutes.
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2 Rinse and slice

Meanwhile, chop onion, crush garlic and grate ginger. Rinse and slice celery thinly.
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3 Fry

Fry onion, garlic and ginger in a pot with oil for 3–4 minutes until softened.
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4 Add spices

Add the spices: turmeric, curry powder and salt to the pot. Mix well.
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5 Add lentils

Add lentils, water, vegetable stock cube, salt and chopped tomatoes. Simmer for 15 minutes.
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6 Serve

Drain and rinse kidney beans and add them to the chilli. Adjust the seasoning. Serve with the roasted vegetables and plenty of freshly chopped coriander. Garnish with sliced chillis.

Tips for fussy eaters

Go easy on the spices and serve with rice.

Pro tip

Fennel seeds and cinnamon give the 5-spice a slightly sweet and liquorice like taste and smell.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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