Bean and Lentil Chilli

Name: Bean and Lentil Chilli with Spicy Roasted Vegetables
Cook time: 30 min
Ingredients: 300.00 undefined of Cauliflower; 2.00 undefined of Carrot; 1.00 undefined of Olive oil; 2.00 undefined of Cumin powder; 1.00 undefined of Chinese 5 spice; 1.00 undefined of Chilli powder; 0.75 undefined of Salt; 1.00 undefined of Red onion; 3.00 undefined of Garlic cloves; 35.00 undefined of Ginger; 1.00 undefined of Celery stick; 1.00 undefined of Olive oil; 2.00 undefined of Turmeric powder; 2.00 undefined of Curry powder; 150.00 undefined of Red lentils (masoor dal); 600.00 undefined of Water; 1.00 undefined of Vegetable stock cube; 200.00 undefined of Chopped tomatoes; 300.00 undefined of Red kidney beans; 0.75 undefined of Salt; 20.00 undefined of Fresh coriander; 2.00 undefined of Green chilli small

with Spicy Roasted Vegetables

vegan

Share!

vegan

Share!

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 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, ginger and celery in a pot with oil for 3-4 minutes until softened.

4 Add spices

Add turmeric and curry powder. Mix well.

5 Add lentils

Add lentils, water, vegetable stock cube and chopped tomatoes. Cover and reduce the heat to low. Simmer for 15 minutes. Season with salt to taste.

6 Serve

Drain and rinse kidney beans and add them to the chilli. Boil for 5 more minutes. Serve with the roasted vegetables, chopped fresh coriander and sliced green chilli.

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.

Smooth and comforting Chilli with spicy and delish veggies!

Cooking Time: 30 min

Cals 458 · Prot 18.7 · Carbs 67.5 · Fat 15.9

Ingredients

Number of people

Roast Veggies

Cauliflower 300.00 Grams

Carrot 2.00 Pieces

Olive oil 1.00 Tbsp

Cumin powder 2.00 Grams

Chinese 5 spice 1.00 Grams

Chilli powder 1.00 Grams

Salt 0.75 Tsp

Chilli

Red onion 1.00 Pieces

Garlic cloves 3.00 Pieces

Ginger 35.00 Grams

Celery stick 1.00 Pieces

Olive oil 1.00 Tbsp

Turmeric powder 2.00 Grams

Curry powder 2.00 Grams

Red lentils (masoor dal) 150.00 Grams

Water 600.00 ML

Vegetable stock cube 1.00 Pieces

Chopped tomatoes 200.00 Grams

Red kidney beans 300.00 Grams