Lentil Chilli non Carne

Lentil Chilli non Carne


3 people made this

About this recipe: A great chilli dish, which is vegetarian-friendly. Lentils are simmered with beans, courgette, carrots and sweetcorn in a well-spiced tomato sauce. Enjoy with rice, corn bread or over jacket potatoes.


Serves: 4 

  • 4 large carrots, grated
  • 1 medium courgette, grated
  • 190g yellow lentils
  • 1 teaspoon vegetable stock granules
  • 1 (415g) tin baked beans
  • 1 (340g) tin sweetcorn kernels
  • 1 (400g) tin chopped tomatoes
  • 1 green pepper, diced
  • 1 onion, chopped
  • 2 cloves garlic, crushed or 2 teaspoons finely chopped garlic
  • 1 teaspoon chilli powder
  • 2 tablespoons olive olive
  • 1 tablespoon lime juice (optional)
  • 1 teaspoon salt

Prep:20min  ›  Cook:45min  ›  Extra time:8hr soaking  ›  Ready in:9hr5min 

  1. Soak lentils overnight, drain. Put lentils in a saucepan cover with water, add vegetable stock granules and cook for 20-30 minutes.
  2. Put olive oil in a large pan. When oil is hot, cook onion, garlic, pepper, carrots, courgette and chilli in pan until soft.
  3. Add tinned tomatoes and cook for 2 -3 minutes. Add baked beans, sweetcorn, lentils and lime juice, stir thoroughly until all ingredients are combined.
  4. Simmer, covered for approximately 15 minutes.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate