2 teaspoons chopped chillies in oil (e.g. Lazy Chillies®)
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Method Prep:20min › Cook:6hr › Ready in:6hr20min
Preheat the slow cooker to Low setting.
Wash and drain your lentils then place in the slow cooker along with the kidney beans. Add tomatoes, tomato puree, spices and seasoning and ketchup to slow cooker. Stir, and set aside whilst you prepare veg.
Warm a little oil (I used coconut oil for an extra health burst!) in a frying pan and add the onions, pepper and garlic. Cook and stir until soft then transfer to the slow cooker.
Peel (if you wish) your carrots and chop, boil in salted water until partially cooked then add to pot. Stir in the chillies.
Stir all of your ingredients together and add about 470ml water, this seems like a lot at this stage but most of it will be absorbed and you will have a thick chilli. Taste, and add spices/seasoning as desired.
Cook on Low for 5 to 7 hours, on High from 3 to 4 hours or until lentils and vegetables are tender and the sauce has thickened.
This recipe is fantastic if you don't have a lot of time to cook, simply throw all of your ingredients together and leave them in the slow cooker for as long as you need. (minimal time 1 1/2 hours). You can add just about anything you want to this recipe, beef, quinoa, tofu etc.