Lentil & Black Bean Chili

I LOVE mexican food, fajitas, burritos, tacos, chilli just everything thats got that spicy flavour, I’m a medium spice girl but my husband is mild.. when I met him he was very mild so we are making progress 🙂

We decide when we were making our dinner menus to make sure we included meals made with vegetables because i think we eat way to much meat.. not that some of it isn’t good for you, but i think there is such thing as too much, so we browsed around looking for vegetable dishes and came across the one below or similar to it. I was surprised at how good it tasted!! i think I’ve only had the odd lentil dish in the form of a stew and the plus side this feeds us 2 meals so we freeze the other half for another day.

photo 1-3

I love coconut oil! I started using it in my hand wash and for the odd thing here and there, then I tried substituting butter in cakes and using it in everything else from casserole to soups when I’m sautéing the vegetables, so of course its the first ingredient in this recipe, after the oil has warmed a little throw in the celery, onions and carrots, I used frozen peppers so I added them in here and let them sauté until the onions are soft, then I add the garlic and spices as you can see I just throw the garlic in whole and mash them up later, but you can chop or mince them to whichever you prefer and you want to cook them until you can smell those lovely spices.

photo 2-3

Add the stock, lentils pasasta and bay leaf and turn up the heat to high until it all starts to boil then turn down to a simmer for 20 mins.

Next add in the black beans or a mixture like I did if you like, I ran out of black beans to I topped them up with the next best thing kidney beans.. I love beans 😀 Add the corn and if you are using roasted peppers instead of the frozen this is the place to do it. add an extra cup of stock or water if its needed and stir in the honey and let simmer for a further 20 mins.

Don’t forget to remove the bay leaf before serving, like I’ve done various of times and they always end up in someone else’s dine 🙂 oops!

Serve with your choice of toppings, I had cheese and sour cream with my dinner and then the next day I added some kale.

Enjoy 😀

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Coconut Oil

2 Medium Red Onions

2 Stalks of Celery

4 Large Carrots

4 Cloves of Garlic

1 TBS Chili Powder

1 TBS Paprika

1 tsp Allspice

1/2 tsp Cumin

1 Bay Leaf

5 Cups Vegetable Stock

2 Cups Red Lentils rinsed

500g Pasata

2 cans Black Beans or 2 cups of soaked & boiled dry beans

1 Cup Frozen Sweet Corn

I cup Roasted peppers or frozen peppers

1 TBS Honey


In a large pan heat the oil then add the onions celery and carrots, if you are using frozen peppers add them here

Sauté until softened, then add the garlic.. you can either put them in whole and squish later which i like to do or you can press or chop them its up to you ..

Add all the spices except the bay leaf and cook for about a minute until fragrent.

Add Stock, lentils, pasata and bay leaf turn the heat up to high until it starts to boil then reduce heat and let simmer for 20 mins. At this point you can mash your garlic

Add the black beans, corn, honey and roasted peppers if using. If the mixture is to thick you can add an extra cup of stock or water and leave to simmer for a further 20 mins

Remove bay leaf

Serve topped with sour cream, cheese, tortilla chips .. whatever you like! and enjoy 🙂


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