Description
This hearty vegetable and bean chili is a flavorful and nutritious dish packed with a variety of vegetables, lentils, and beans. Perfect for a warming meal, it combines the mild heat of chili powder with the rich taste of tomatoes and a medley of colorful vegetables, making it an excellent choice for a vegetarian dinner.
Ingredients
Scale
Vegetables
- 1 clove garlic, finely chopped
- thumb-sized piece ginger, finely chopped
- 1 large onion, chopped
- 2 courgettes, diced
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
Legumes and Canned Goods
- 100g red lentils, washed and drained
- 195g can sweetcorn, drained
- 420g can butter beans, drained
- 400g can kidney beans in water, drained
Other Ingredients
- 1 tbsp olive oil
- 1 tbsp chilli powder
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 250ml water
Instructions
- Prepare the base: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped garlic, ginger, large chopped onion, diced courgettes, and chopped red and yellow peppers. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add spices: Stir in 1 tablespoon of chili powder and cook for an additional 1 minute to release the flavors.
- Add lentils and liquids: Mix in the 100g washed and drained red lentils, 1 tablespoon of tomato purée, two 400g cans of chopped tomatoes, and 250ml of water. Bring the mixture to a boil and then reduce to a simmer; cook uncovered for 15 to 20 minutes, allowing the lentils to cook through and the sauce to thicken slightly.
- Add beans and sweetcorn: Drain and add the 195g can of sweetcorn, 420g can of butter beans, and 400g can of kidney beans. Stir well and continue cooking for another 10 minutes to heat everything through and blend the flavors.
Notes
- For extra heat, add fresh chili or cayenne pepper along with the chili powder.
- You can substitute red lentils with yellow lentils if preferred.
- This chili tastes great served with rice, tortilla chips, or crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust the thickness of the chili by adding more water if you prefer a soupier consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
Keywords: vegetable chili, bean chili, vegetarian chili, healthy chili, lentil chili, easy dinner
