Bean and Lentil Chilli
with Spicy Roasted Vegetables
Smooth and comforting Chilli with spicy and delish veggies!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Smooth and comforting Chilli with spicy and delish veggies!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Chilli
Vegetable stock cube
15*
0 Pieces
Chopped tomatoes
0 Grams
Red kidney beans
0 Grams
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
2 Rinse and slice
Meanwhile, chop onion, crush garlic and grate ginger. Rinse and slice celery thinly.
3 Fry
Fry onion, garlic and ginger in a pot with oil for 3–4 minutes until softened.
4 Add spices
Add the spices: turmeric, curry powder and salt to the pot. Mix well.
5 Add lentils
Add lentils, water, vegetable stock cube, salt and chopped tomatoes. Simmer for 15 minutes.
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.
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