Bean and Lentil Chilli

Name: Bean and Lentil Chilli with Spicy Roasted Vegetables
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Cauliflower; 2 Piece of Carrot; 1 Tbsp of Olive oil; 2 Grams of Cumin powder; 2 Grams of Chinese 5 spice; 2 Grams of Chilli powder; 1 Tsp of Salt; 1 Piece of Red onion; 3 Piece of Garlic cloves; 30 Grams of Ginger; 1 Piece of Celery; 1 Tbsp of Olive oil; 2 Grams of Turmeric powder; 2 Grams of Curry powder; 160 Grams of Red lentils; 600 ML of Water; 1 Piece of Vegetable stock cube; 400 Grams of Chopped tomatoes; 240 Grams of Red kidney beans; 1 Tsp of Salt; 15 Grams of Fresh coriander; 2 Piece of Small green chilli

with Spicy Roasted Vegetables

Enjoy this comforting chilli with deliciously spiced vegetables!

159 Reviews

Cals 629 · Prot 40 · Carbs 111 · Fat 5

Vegan

30 min

Bean and Lentil Chilli with Spicy Roasted Vegetables

Enjoy this comforting chilli with deliciously spiced vegetables!

159 Reviews

Cals 629 · Prot 40 · Carbs 111 · Fat 5

Vegan

Ingredients

Roast Veggies

Cauliflower

300 Grams

Carrot

2 Piece

Olive oil

1 Tbsp

Cumin powder

2 Grams

Chinese 5 spice

2 Grams

Chilli powder

2 Grams

Salt

1 Tsp

Chilli

Red onion

1 Piece

Garlic cloves

3 Piece

Ginger

30 Grams

Celery

1 Piece

Olive oil

1 Tbsp

Turmeric powder

2 Grams

Curry powder

2 Grams

Red lentils

160 Grams

Water

600 ML

Vegetable stock cube 15*

1 Piece

Chopped tomatoes

400 Grams

Red kidney beans

240 Grams

Salt

1 Tsp

To serve

Fresh coriander

15 Grams

Small green chilli

2 Piece

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)	2630 / 629
Fats (g)	4.7
of which saturated (g)	0.8
Carbohydrates (g)	111
of which sugars (g)	24
Fibers (g)	29.8
Proteins (g)	40
Salt (g)	1

*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 vegetables

Preheat the oven to 220°C/200°C fan. Chop the cauliflower into florets. Peel and slice the carrots. Place the vegetables on a lined baking tray and drizzle with oil. Add the cumin, Chinese 5 spice, chilli powder (spicy!) and salt. Roast in the oven for 20-25 min.

2 Rinse and slice

Meanwhile, peel and finely chop the the onion and garlic. Peel and grate the ginger. Rinse and finely slice the celery.

3 Fry

Fry the onion and celery in a pot with a drizzle of oil over a medium-low heat for 4-6 min until softened. Once softened, add the garlic and ginger and fry for 1 min further.

4 Add spices

Add the turmeric and curry powder. Mix well.

5 Add lentils

Add the lentils, measured water, vegetable stock cube and chopped tomatoes. Cover and reduce the heat to low. Simmer for 15 min.

6 Serve

Drain and rinse the kidney beans. Add the kidney beans to the pot. Cook for 6 min further. Season with salt to taste. Serve with the roasted vegetables on the side. Garnish with the chopped fresh coriander and sliced green chilli (spicy!).

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