Lentil Chilli non Carne

    9 hours 5 min

    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.

    9 people made this

    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.

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    Reviews in English (2)


    Made it more kid friendly. Swap the chili powder with sweet paprika  -  29 Apr 2009  (Review from Allrecipes AU | NZ)


    This is a simple yet nourishing meal for the whole family. If you don't want it hot, just swap the chili powder for sweet paprika.  -  29 Apr 2009  (Review from Allrecipes AU | NZ)