Anyone who knows me knows I love spicy foods especially chilli con carne. It’s just so simple to make and so so tasty. Very versatile too, as once you have a big pot made you could make nachos, chilli chips, tacos, wraps or just have a healthy option with brown rice!
I’ve been trying to cut down on how much meat we eat in my family so I said I’d make my usual chilli with lentils instead of beans. I really enjoyed it, so did the kids 🙂 Himself on the other hand said he missed the chewy texture of the meat! Can never please everyone lol!
Vegetarian Lentil Chilli Recipe
Red split lentils (haven’t a clue of how much I use I’m one for guessing lol! ABout half a 500g bag!)
1-2 tins of chopped tomatoes
Tin of kidney beans
Chopped red or green pepper…or both
1-2 cloves crushed/chopped garlic more if you love garlic
2-4 teaspoons chilli powder*
1 teaspoon of cumin & cayenne pepper*
*If you’re making this for kids use your own judgement on how much chilli powder to use. I also add cumin and cayenne pepper usually about a teaspoon of each…I never follow recipes for these things I throw in a bit of this and that lol! Also when I’m making ours I don’t add the tabasco sauce to the whole pan, just on the adults servings.
Wash and rinse the lentils well then boil for 10 mins and simmer for 15
Fry onions in some olive oil
Fry the peppers for a bit or add later if you want them crunchy
Then add your lentils, chopped tomatoes, spices, garlic,kidney beans, salt & pepper.
Leave to simmer for about 20 mins and your ready to eat.
If you have a slow cooker I’m sure you could bang them all in that too!
I serve this with either chips or if I want to be really healthy some crackers or McCambridges stone ground bread will do with some cheese! Yum!