Lentil and Bean Chilli

with Jasmine Rice
Calorie smart
A perfectly light and healthy Mexican fusion dish.
Cooking time: 45 min
Cals 446 · Prot 13 · Carbs 101 · Fat 3
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Red onion
1 Piece
Garlic cloves
3 Pieces
1 Piece
Olive oil
2 Tbsp
Tomato paste
50 Grams
Brown sugar
10 Grams
Tomato passata
400 Grams
Canned lentils
400 Grams
Black beans
400 Grams
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Coriander powder
2 Grams
Chilli flakes
2 Grams
1 Tsp
Black pepper
0.5 Tsp


Jasmine rice
150 Grams
350 ML
0.5 Tsp

To serve

Soy yogurt
100 Grams


1 Prep and fry
Peel and mince the onion and garlic. Wash and finely chop the celery. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onions and celery and fry for 5 min. Add the garlic and fry for 2 min further.
2 Add and stew
Add the tomato paste, brown sugar, tomato passata, drained lentils, black beans, smoked paprika, cumin, coriander, chilli flakes (adjusting the amount to your liking), salt and pepper. Simmer for at least 30 min.
3 Boil rice
Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
4 Serve
Divide the cooked rice among plates and top with the chili. Finish with a dollop of soy yogurt.
Tips for fussy eaters
Cook two batches and keep one mild.
Pro tip
This one reheats well!

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